Name: Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans
Cook time: 45 min
Total time: 45 min
Yield: Makes 6 servings
Ingredients: 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; 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

Image may contain Plant Food Produce Meal and Dish

Frisée and Endive Salad with Warm Brussels Sprouts and Toasted PecansRichard Gerhard Jung

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 400F oven until hot, about 5 minutes.

Recipe notes

Cod With Lemon Butter Sauce

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Easy Banana Bread Recipe

Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

Meatball Tagine

Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.