Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans
Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans is a flavorful French French Receipes dish prepared with quality ingredients. Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.
Preheat oven to 400°F.
Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes.
Toss sprouts in pan with butter, pecans, and salt.
Arrange sprouts, cut sides down, in 1 layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.
Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat.
Serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.