Name: Crunchy Winter-Vegetable Salad
Yield: 8 Servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter, melted; 1 tablespoon thyme leaves; ½ garlic clove, finely grated; 4 cups ½–¾-inch pieces country-style bread; Kosher salt, freshly ground pepper; ½ cup olive oil; 3 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; ½ garlic clove, grated; 2 teaspoons finely chopped fresh tarragon, plus more for serving; Kosher salt, freshly ground pepper; 1 head of Treviso or Chioggia radicchio, leaves coarsely torn; 1 large head fennel, very thinly sliced; 2 medium golden or red beets, very thinly sliced; 8 small white turnips, trimmed, very thinly sliced; 8 cups torn lettuce leaves (such as red oak or Little Gem); ½ cup pomegranate seeds

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Alex Lau

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Recipe notes