Frisee and Endive Salad with Warm Brussels Sprouts

Name: Frisee and Endive Salad with Warm Brussels Sprouts and Toasted Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons white-wine vinegar; 2 tablespoons water; 1 tablespoon Dijon mustard; 1/4 cup minced shallot; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 6 tablespoons olive oil; 1/2 stick (1/4 cup) unsalted butter, cut into pieces; 1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large); 1/2 cup pecan halves, halved lengthwise; 1 teaspoon salt; 6 oz frisee, trimmed and torn into bite-size pieces (4 cups); 3 Belgian endives (1 lb), cut crosswise into 1/2-inch slices

Servings: persons

3 tablespoons white-wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1/4 cup minced shallot
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
1/2 cup pecan halves, halved lengthwise
1 teaspoon salt
6 oz frisee, trimmed and torn into bite-size pieces (4 cups)
3 Belgian endives (1 lb), cut crosswise into 1/2-inch slices

1
Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.
2
Preheat oven to 400F.
3
Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes.
4
Toss sprouts in pan with butter, pecans, and salt.
5
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.
6
Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisee, endive, and enough vinaigrette to coat.
7
Serve immediately.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons white-wine vinegar, 2 tablespoons water, 1 tablespoon Dijon mustard, 1/4 cup minced shallot, and more.

Yes, Frisee and Endive Salad with Warm Brussels Sprouts and Toasted Pecans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Frisee and Endive Salad with Warm Brussels Sprouts and Toasted Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions