Crunchy Winter-Vegetable Salad | Recipe Cart

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• 1 tablespoon thyme leaves
• ½ garlic clove, finely grated
• 4 cups ½–¾-inch pieces country-style bread
• Kosher salt, freshly ground pepper
• ½ cup olive oil
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• ½ garlic clove, grated
• 2 teaspoons finely chopped fresh tarragon, plus more for serving
• 1 head of Treviso or Chioggia radicchio, leaves coarsely torn
• 1 large head fennel, very thinly sliced
• 2 medium golden or red beets, very thinly sliced
• 8 small white turnips, trimmed, very thinly sliced
• 8 cups torn lettuce leaves (such as red oak or Little Gem)
• ½ cup pomegranate seeds