Carrots, turnips and oranges with spicy greens
8 servings
30 minutes
This vibrant salad with carrots, turnips, and oranges immerses us in a world of freshness and contrasting flavors. Its roots lie in European gastronomy, where the balance between sweet, spicy, and sour notes is valued. Crunchy carrots and turnips form the base of the dish, while oranges and kumquats add juiciness and a citrus accent; the peppery greens of radicchio and watercress introduce a slight bitterness. The dressing made from lemon juice, wine vinegar, and mustard adds zest while highlighting the vegetables' flavors. Toasted walnuts provide aroma and texture as a finishing touch. This salad is not just a dish but a culinary journey that pairs perfectly with light white wines or refreshing beverages. It suits both everyday menus and festive tables.
1
Preheat the oven to 180˚C. Roast the walnuts on a baking sheet for 8-10 minutes, stirring once, until they are lightly browned and fragrant. Let cool and chop coarsely.
- Walnuts: 65 g
2
Mix vinegar, lemon juice, shallots, and mustard in a medium bowl. While continuously stirring, add oil. Mix until smooth; add salt and pepper. Stir in thyme.
- Wine vinegar: 2 tablespoons
- Freshly squeezed lemon juice: 2 tablespoons
- Shallots: 1 head
- Mustard: 1 tablespoon
- Olive oil: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
- Thyme leaves: 15 g
3
In a large bowl, mix watercress, radicchio, carrot, turnip, oranges, kumquat (if available), and toasted walnuts. Drizzle with dressing, season with sea salt and pepper, and mix again.
- Watercress: 210 g
- Radicchio salad: 0.5 bunch
- Carrot: 6 pieces
- Turnip: 4 pieces
- Oranges: 2 pieces
- Kumquat: 40 g
- Sea salt: to taste