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Epicurious

Crunchy Winter-Vegetable Salad

Image may contain Dish Food Meal Platter Salad and Plant
Alex Lau

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

Recipe information

  • Yield

    8 Servings

Ingredients

Croutons

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

Dressing and Assembly

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

Preparation

  1. Croutons

    Step 1

    Preheat oven to 350°. Mix oil, butter, thyme, and garlic in a small bowl. Scatter bread on a large rimmed baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread; season with salt and pepper.

    Step 2

    Bake, tossing occasionally, until croutons are golden brown and crisp, 20–22 minutes. Let cool.

    Step 3

    Do Ahead: Croutons can be made up to 1 day ahead. Store airtight at room temperature.

  2. Dressing and Assembly

    Step 4

    Shake oil, vinegar, mustard, and garlic in a jar to combine. Add 2 tsp. tarragon; season dressing with salt and pepper.

    Step 5

    Toss radicchio, fennel, beets, turnips, and lettuce in a large bowl to combine. Drizzle dressing over and toss to coat; season with salt and pepper.

    Step 6

    Toss in croutons and pomegranate seeds and serve topped with more tarragon.

    Step 7

    Do Ahead: Dressing can be made 3 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.

Nutrition Per Serving

Calories (kcal) 280 Fat (g) 21 Saturated Fat (g) 4 Cholesterol (mg) 10 Carbohydrates (g) 22 Dietary Fiber (g) 4 Total Sugars (g) 8 Protein (g) 4 Sodium (mg) 180
TagsSaladBeetRoot VegetableVegetableRadicchioChicoryLeafy GreensFennelTurnipWinterFallSideStarterVegetarianHealthyishThanksgivingDinnerBon Appétit
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