Salad: United States – Bright Salad Greens with Gherkin-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
10 min
Cook
0 min
Additional
5 min
Total
15 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
4 cups (960 ml) frisée, torn into bite-size pieces 2 cups (480 ml) arugula 1 cup (240 ml) watercress sprigs 1 small fennel bulb, cored and shaved paper-thin 4 radishes, thinly sliced 1 / 4 cup (60 ml) toasted walnuts, roughly chopped 1 / 4 cup (60 ml) cornichons, finely chopped 1 small shallot, minced 2 tbsp (30 ml) red wine vinegar 1 tbsp (15 ml) fresh lemon juice 1 tsp (5 ml) lemon zest 1 tbsp (15 ml) Dijon mustard 1 tsp (5 ml) whole-grain mustard 1 tsp (5 ml) honey 1 / 3 cup (80 ml) extra-virgin olive oil Sea salt and freshly ground black pepper to taste
Show original ingredient measurements
4 cups frisée, torn into bite-size pieces 2 cups arugula 1 cup watercress sprigs 1 small fennel bulb, cored and shaved paper-thin 4 radishes, thinly sliced 1 / 4 cup toasted walnuts, roughly chopped 1 / 4 cup cornichons, finely chopped 1 small shallot, minced 2 tbsp (30 ml) red wine vinegar 1 tbsp (15 ml) fresh lemon juice 1 tsp lemon zest 1 tbsp (15 ml) Dijon mustard 1 tsp whole-grain mustard 1 tsp honey 1 / 3 cup (80 ml) extra-virgin olive oil Sea salt and freshly ground black pepper to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
In a small bowl, whisk the shallot, red wine vinegar, lemon juice, lemon zest, Dijon, whole-grain mustard, honey, 1/2 teaspoon (2.5 ml) salt, and several grinds of black pepper. Let sit 5 minutes to mellow the shallot. Slowly whisk in the olive oil until the vinaigrette is emulsified. Taste and adjust seasoning for a bright, tangy balance. In a large bowl, combine frisée, arugula, watercress, shaved fennel, radishes, and walnuts. Add the chopped cornichons and drizzle over about half the vinaigrette. Toss gently to coat, adding more dressing as needed. Season to taste with salt, pepper, or a squeeze more lemon for lift. Serve immediately alongside the steak frites so the crisp, peppery greens and sharp vinaigrette cut the richness of the ribeye and fries.
Show original instructions
In a small bowl, whisk the shallot, red wine vinegar, lemon juice, lemon zest, Dijon, whole-grain mustard, honey, 1/2 teaspoon salt, and several grinds of black pepper. Let sit 5 minutes to mellow the shallot. Slowly whisk in the olive oil until the vinaigrette is emulsified. Taste and adjust seasoning for a bright, tangy balance. In a large bowl, combine frisée, arugula, watercress, shaved fennel, radishes, and walnuts. Add the chopped cornichons and drizzle over about half the vinaigrette. Toss gently to coat, adding more dressing as needed. Season to taste with salt, pepper, or a squeeze more lemon for lift. Serve immediately alongside the steak frites so the crisp, peppery greens and sharp vinaigrette cut the richness of the ribeye and fries.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 245 kcal
Carbohydrates: 9.2 g
Protein: 2.6 g
Fat: 23.2 g
Saturated fat: 3 g
Fiber: 3.1 g
Sugar: 5 g
Sodium: 166 mg
Potassium: 370 mg
Calcium: 65 mg
Iron: 1.13 mg
Vitamin A: 41 µg RAE
Vitamin C: 12.2 mg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.