Crunchy Winter Salad
FENNEL: Packed with its own unique combination of phytonutrients, one particular phytonutrient, anethole has been shown to reduce inflammation and prevent the occurrence of cancer. Fennel also is high in vitamin C, helping to neutralize free radicals that cause cellular damage and could result in pain and joint deterioration.
BEETS: Beets have a unique source of phytonutrients called betalains, providing anti-oxidant, anti-inflammatory and detoxification support, making it a highly likely candidate for the risk reduction of many cancers. Not all dietary fiber is the same and the fiber contained in beets have special health benefits for your digestive tract and cardiovascular system.
RED CABBAGE As well as being an excellent source of Vitamin C, the antioxidant richness of cabbage is partly responsible for its cancer preventative properties. All types of cabbage, but especially red cabbage, have anti-inflammatory benefits, also helping on cancer prevention.
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 super green salad mix (or mix your own of kale, spinach and chard)
½ cup pomegranate seeds
Directions and Assembly:
1. Shake oil, vinegar, mustard, and garlic in a jar to combine. Add 2 tsp. tarragon (or prefer herbs); season dressing with salt and pepper
2. 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.
3. Toss in pomegranate seeds and serve topped with more tarragon.
Do Ahead: Dressing can be made 3 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.