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Crunchy Winter-Vegetable Salad
Ingredients
  • CHICKPEAS
  • 2 tablespoons olive oil
  • 1 tablespoon thyme leaves
  • ½ garlic clove, finely grated
  • 2 cans chickpeas, drained, rinsed, and dried
  • Kosher salt, freshly ground pepper
  • subheading: DRESSING AND ASSEMBLY:
  • 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
  • Kosher salt, freshly ground pepper
  • 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
Note: Ingredients may have been altered from the original.
Steps
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