Best 4 Frisée And Endive Salad With Warm Brussels Sprouts And Toasted Pecans Recipes

Calling all salad enthusiasts! Get ready to embark on a culinary journey as we delve into the enticing world of frisée and endive salad, artfully paired with warm Brussels sprouts and toasted pecans. This delectable dish is a symphony of textures and flavors, showcasing the unique characteristics of each ingredient while harmonizing them into a delightful composition. As we unveil the secrets behind this remarkable salad, you'll discover how seemingly disparate elements can unite to create a truly unforgettable dining experience.

Let's cook with our recipes!

WARM BRUSSELS SPROUT SALAD

Warm Brussels Sprout Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
2 ounces thinly sliced pancetta, chopped
1 pound Brussels sprouts, trimmed and thinly shaved
Kosher salt and freshly ground black pepper
2 teaspoons red wine vinegar

Steps:

Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
Increase the heat to medium high and add the Brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper to the pan. Cook, stirring often, until bright green and slightly wilted, 2 to 3 minutes. Remove from the heat and drizzle in the vinegar; toss well to coat. Transfer to a bowl and top with the pancetta.

FRISEE SALAD WITH HARD-COOKED EGGS

Frisee Salad with Hard-Cooked Eggs image

The bitter leaves in this Frisee Salad with Hard-Cooked Eggs pair well with the shallot-mustard vinaigrette. It's a delicious breakfast or brunch recipe to add to your menu.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 9

Ingredients

1 shallot, minced
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons vegetable oil
Coarse salt and freshly ground pepper
2 heads frisee, trimmed (about 8 cups)
1 head red endive or radicchio di Treviso, sliced lengthwise 1/2 inch thick
3 tablespoons tarragon leaves
3 large eggs, hard-cooked, peeled, and quartered

Steps:

Make the vinaigrette: Whisk together shallot, vinegar, and mustard in a medium bowl. Gradually whisk in oil, and season with salt and pepper.
Make the salad: Toss together frise, endive, and tarragon in a large bowl. Drizzle with vinaigrette, and gently toss to coat. Transfer to a platter, and top with eggs. Season with pepper.

ENDIVE AND FRISEE SALAD WITH ORANGES

Endive and Frisee Salad with Oranges image

Provided by Giada De Laurentiis

Categories appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup balsamic vinegar
2 tablespoons finely sliced shallots
1 tablespoon honey
1/3 cup olive oil or hazelnut oil
Salt and freshly ground black pepper
3 heads Belgian endive, trimmed, cut crosswise into thin slices
2 heads frisee lettuce, center leaves only, torn into pieces
2 blood oranges or regular oranges, segmented
1/2 cup hazelnuts, toasted and chopped

Steps:

Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.

Nutrition Facts : Calories 293 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 214 milligrams, Carbohydrate 27 grams, Fiber 15 grams, Protein 8 grams, Sugar 10 grams

WARM BRUSSELS SPROUT SALAD

Warm Brussels Sprout Salad image

This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 5

Ingredients

2 tablespoons extra-virgin olive oil
3/4 pound brussels sprouts, trimmed and shredded
Coarse salt and ground pepper
3 tablespoons fresh lemon juice
1/4 cup grated pecorino cheese (1/2 ounce)

Steps:

In a large skillet, heat 1 tablespoon oil over medium-high. Add brussels sprouts. Season with salt and pepper and cook, tossing often, until bright green and slightly wilted, about 3 minutes. Add lemon juice and transfer to a large bowl. Add cheese and 1 tablespoon oil; toss well to combine and season with salt and pepper.

Nutrition Facts : Calories 124 g, Fat 8 g, Fiber 3 g, Protein 4 g

Tips:

Use fresh ingredients whenever possible. Crisp endives and firm Brussels sprouts will yield the best results.
Prep your ingredients ahead of time to save time during assembly. Wash and dry the greens, trim the Brussels sprouts, and toast the pecans.
Don't overcrowd the pan when searing the Brussels sprouts. Work in batches if necessary to ensure even cooking.
Use a light hand with the salt and pepper. The salty bacon and tangy dressing will add plenty of flavor to the salad.
Serve the salad immediately after assembling. The warm Brussels sprouts and crispy pecans will lose their texture if they sit for too long.

Conclusion:

This frisee and endive salad with warm Brussels sprouts and toasted pecans is a delicious and hearty dish that is perfect for a fall or winter meal. The combination of bitter greens, sweet roasted Brussels sprouts, crunchy pecans, and creamy dressing is sure to please everyone at the table. So next time you're looking for a healthy and flavorful salad, give this one a try. You won't be disappointed!