Frisée And Endive Salad With Warm Brussels Sprouts And Toasted Pecans
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
50
Spice
59
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Wine Vinegar (white-)2 tbsps
Water1 tbsp
Dijon Mustard1 cup
Shallot (minced)1 tsp
Salt1 tsp
Black Pepper6 tbsps
Olive OilDirections:
1
Make vinaigrette: Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking
2
Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking
3
Make salad: Preheat oven to 400°F
4
Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes
5
Toss sprouts in pan with butter, pecans, and salt
6
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
7
Preheat oven to 400°F
8
Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes
9
Toss sprouts in pan with butter, pecans, and salt
10
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
11
Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat
12
Serve immediately
13
Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat
14
Serve immediately