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