Bitter Greens with Carrots, Turnips, and Oranges

Ingredients for Bitter Greens with Carrots, Turnips, and Oranges

• 120ml walnuts

• 2 tablespoons Champagne vinegar or Riesling vinegar

• 2 tablespoons fresh lemon juice

• 1 tablespoon finely chopped shallot

• 1 tablespoon whole grain mustard

• 80ml grapeseed oil or olive oil

• Sale kosher, pepe macinato fresco

• 1 teaspoon 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

• 35g kumquats, sliced into rounds, seeds removed (optional)

• Flaky sea salt (for serving)

Preheat oven to 177°C. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in colour and fragrant, 8–10 minutes. Let cool; coarsely chop.

Whisk vinegar, lemon juice, shallot, and mustard in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with kosher salt and pepper. Stir in thyme.

Toss watercress, radicchio, carrots, turnips, oranges, kumquats (if using), and toasted walnuts in a large bowl. Drizzle with vinaigrette, season with sea salt and pepper, and toss again to coat.

Avvertenza

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