Celiac.com 12/30/2017 - Sometimes you just want a salad. Even in the middle of winter. This recipe relies on widely available winter vegetables to deliver a salad worthy of your deepest yearnings for summer.
- 8 cups torn lettuce leaves
- 4 cups of torn radicchio leaves
- 4 small white turnips, trimmed, roasted, sliced
- 4 medium golden or red beets, roasted, sliced
- 1 carrot, peeled and grated
- 1 large head fennel, roasted, sliced
- ½ cup olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 garlic clove, grated
- 2 teaspoons finely chopped fresh tarragon, plus more for serving
- ⅓ cup toasted almonds, slivered, or sunflowers seeds
- ½ cup pomegranate seeds
- Kosher salt, freshly ground pepper
- Tangerine, mandarin, or grapefruit wedges, as desired
Shake oil, vinegar, mustard, honey, and garlic in a jar to combine.
Add 2 teaspoons tarragon; season dressing with salt and pepper.
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.
Toss in carrots, pomegranate seeds, and serve topped with almonds and more tarragon.
Instead of croutons, serve with your favorite toasted gluten-free bread.
Serve with citrus wedges, as desired.