Watercress, Frisee, and Pear Salad

Prep Time:
20 mins
Total Time:
20 mins

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


  • 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 ¼-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.

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