Name: Bitter Greens with Carrots, Turnips, and Oranges
Yield: Serves 8 servings
Ingredients: 1/2 cup walnuts; 2 tablespoons Champagne vinegar or Riesling vinegar; 2 tablespoons fresh lemon juice; 1 tablespoon finely chopped shallot; 1 tablespoons whole grain mustard; 1/3 cup grapeseed oil or olive oil; Kosher salt, freshly ground pepper; 1 teaspoons thyme leaves; 3 cups watercress, tough stems removed; 1/2 head of radicchio, halved lengthwise, core removed, leaves separated; 6 baby carrots, scrubbed, thinly sliced into rounds; 4 baby turnips, preferably Tokyo, tops trimmed to 1/2", scrubbed, very thinly sliced lengthwise; 2 oranges, peel and white pith removed, sliced into rounds, seeds removed; 1/4 cup kumquats, sliced into rounds, seeds removed (optional); Flaky sea salt (for serving)

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Photo by Dan Monick

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

Recipe notes

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