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Under 30 Minutes

Watercress, Frisee, and Pear Salad

This crisp French salad is just what you need when serving a rich or heavy mani course, like our Beef Bourguignon.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2005


  • 3 tablespoons white-wine vinegar
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 cup walnuts, broken into pieces
  • 3 to 4 bunches watercress, trimmed
  • 1 head frisee, core removed, leaves torn into bite-size pieces (about 8 cups)
  • 2 red or yellow Bartlett pears, cored and cut into 1/4-inch slices


  1. Preheat oven to 350 degrees. Meanwhile, in a small bowl or jar, whisk or shake vinegar and oil until thick and combined; season with salt and pepper. (Dressing can be made a day ahead and refrigerated, covered.)

  2. Place nuts on a rimmed baking sheet. Bake until golden brown, 7 to 10 minutes.

  3. In a large bowl, combine watercress, frisee, pears, and dressing; toss gently to coat. Divide among plates; sprinkle with walnut pieces.

Reviews Add a comment

  • Igby
    18 FEB, 2011
    Wonderful. Very impressive presentation for company. Not your average salad. Lovely.