Crunchy Winter-Vegetable Salad

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
• 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

Steps

1. Preheat oven to 350°. Mix oil, butter, thyme, and garlic in a small bowl. Scatter bread on a large rimmed baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread; season with salt and pepper.
2. Bake, tossing occasionally, until croutons are golden brown and crisp, 20–22 minutes. Let cool.
3. Do Ahead: Croutons can be made up to 1 day ahead. Store airtight at room temperature.
4. Shake oil, vinegar, mustard, and garlic in a jar to combine. Add 2 tsp. tarragon; season dressing with salt and pepper.
5. 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.
6. Toss in croutons and pomegranate seeds and serve topped with more tarragon.
7. Do Ahead: Dressing can be made 3 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.