Salad: United States – Bright Salad Greens with Gherkin-Shallot Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 5 min

Total 15 min

Ingredients

4 cups frisée, torn into bite-size pieces
2 cups arugula
1 cup watercress sprigs
1 small fennel bulb, cored and shaved paper-thin
4 radishes, thinly sliced
1 / 4 cup toasted walnuts, roughly chopped
1 / 4 cup cornichons, finely chopped
1 small shallot, minced
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest
1 tbsp (15 ml) Dijon mustard
1 tsp whole-grain mustard
1 tsp honey
1 / 3 cup (80 ml) extra-virgin olive oil
Sea salt and freshly ground black pepper to taste

Instructions

In a small bowl, whisk the shallot, red wine vinegar, lemon juice, lemon zest, Dijon, whole-grain mustard, honey, 1/2 teaspoon salt, and several grinds of black pepper. Let sit 5 minutes to mellow the shallot.
Slowly whisk in the olive oil until the vinaigrette is emulsified. Taste and adjust seasoning for a bright, tangy balance.
In a large bowl, combine frisée, arugula, watercress, shaved fennel, radishes, and walnuts.
Add the chopped cornichons and drizzle over about half the vinaigrette. Toss gently to coat, adding more dressing as needed. Season to taste with salt, pepper, or a squeeze more lemon for lift.
Serve immediately alongside the steak frites so the crisp, peppery greens and sharp vinaigrette cut the richness of the ribeye and fries.