Crunchy Winter Vegetable Salad
with Pomegranate & Tarragon Vinaigrette
If you have a mandoline or vegetable slicer at home, this is a great time to use it. Otherwise, thinly slice the vegetables to create this rainbow of a meal boasting lots of vitamin C from colorful vegetables.
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- 1 fennel bulb
- 1 carrot
- 4 radishes, any color
- 1 head radicchio
- ¼ oz fresh tarragon
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 tbsp pomegranate seeds
- For full ingredient list, see Nutrition
Trim the dark green stems away from the fennel if present. Cut the fennel bulb in half and then remove the V-shaped core. Thinly slice the fennel. Peel and thinly slice the carrots. Thinly slice the radishes. Separate the radicchio leaves. Mince the tarragon leaves.
In a small bowl, whisk together the minced tarragon, dijon mustard, red wine vinegar, and a pinch of salt. Slowly drizzle in 2 tbsp olive oil while whisking. Taste the vinaigrette and adjust seasoning with salt and pepper.
Add the radicchio leaves and sliced vegetables to serving bowls. Sprinkle each serving with sliced scallions, chopped peanuts, and chopped cilantro. Drizzle bowls with the remaining peanut sauce.