2000s Recipes + Menus
Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans
Serves6
- Active time:45 min
- Start to finish:45 min
November 2002
If you're making this whole menu in the oven, roast the Brussels sprouts in the lower third of the oven while heating the crêpes in the upper third.
For vinaigrette
- 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
For salad
- 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 frisée, trimmed and torn into bite-size pieces (4 cups)
- 3 Belgian endives (1 lb), cut crosswise into 1/2-inch slices
Make vinaigrette:
-
Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.
Make salad:
-
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.
Cooks’ notes:
- Vinaigrette can be made 2 hours ahead and kept at room temperature.
- Brussels sprouts and nuts can be roasted 2 hours ahead and kept at room temperature. Reheat in a 400°F oven until hot, about 5 minutes.
- Keywords
- shelly wiseman,
- vegetarian,
- salad,
- seasonal
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