Side Dish: United States – Curly Endive and Watercress Salad with Warm Dijon Mustard and 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 15 min

Cook 2 min

Total 17 min

Ingredients

1 small head frisée, core removed and leaves torn
2 cups (60 g) watercress, tough stems trimmed
6 radishes, thinly sliced
1 / 4 cup (20 g) shaved Parmesan
1 / 4 cup (30 g) toasted walnuts, roughly chopped
2 tbsp (8 g) chopped fresh herbs (such as tarragon, parsley, and/or chives)
3 tbsp (45 ml) extra-virgin olive oil
1 small shallot, finely minced
1 small garlic clove, minced
1 1 / 2 tbsp (22 ml) sherry vinegar (or red wine vinegar)
1 tbsp (15 ml) Dijon mustard
1 tsp honey (or to taste)
Kosher salt and freshly ground black pepper to taste

Instructions

Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; transfer to a plate to cool.
Combine frisée, watercress, and radishes in a large salad bowl; keep chilled until dressing is ready.
Make the warm vinaigrette: In a small skillet over medium heat, warm the olive oil. Add minced shallot and cook until translucent and soft, about 1–2 minutes. Stir in the garlic and cook 20–30 seconds until fragrant (do not brown).
Remove the skillet from heat and whisk in Dijon, sherry vinegar, honey, a pinch of salt, and several grinds of black pepper until emulsified. Taste and adjust seasoning (a touch more vinegar or honey, if needed).
Immediately pour the warm vinaigrette over the greens and radishes; toss gently to coat. Fold in the toasted walnuts and half the herbs.
Plate and finish with shaved Parmesan and remaining herbs. Serve alongside the steak frites while the dressing is still warm for a bright, peppery counterpoint to the rich entrée.