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

• Kosher salt, freshly ground pepper

• 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.