This is my go-to green salad when serving richer dishes. The slight bitterness from the endive and frisée, along with the fresh herbs and sharp sherry vinaigrette, cut beautifully through cream sauces and heavier meats.
The dressing can easily be made a day ahead, which makes this one of my favourite sides when entertaining. Toss it at the last minute and dinner is basically done.
Banyuls vinegar is worth seeking out here. It has a softer, more complex flavour than sherry vinegar, with a subtle sweetness that works beautifully with the bitter greens and fresh herbs.
Ingredients
- 1 large shallot, peeled and very finely diced
- 2 tablespoons plus 1 teaspoon aged banyuls vinegar, plus more as needed
- 1 tablespoon warm water
- 1 cup extra-virgin olive oil
- 1½ teaspoons honey
- 1½ teaspoons Dijon mustard
- 1½ teaspoons whole-grain mustard
- 2 thyme sprigs, washed leaves picked and finely chopped (about ½ teaspoon)
- 1 garlic clove, finely grated
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon freshly ground black pepper
- 2 heads of Baby Gem Lettuce
- 2 heads butter lettuce, such as Boston
- 1 bunch watercress
- 1 large Belgian endive
- ½ small head frisée
- 4 watermelon radishes - sliced and quartered
- 1 tablespoon chopped chives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
Method
Wash the greens: Fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release whole leaves. Leave butter-lettuce leaves whole, but halve large leaves of romaine on the bias, then drop into water. Cut the and endive into long thin strips - about 1/4 inch wide. Trim and discard any roots and long stems off watercress, and drop remaining leaves and tender stems into water. Trim and discard dark green outer leaves and tops from frisée until only light green and white parts remain. Trim at the root to release leaves, and drop into water. Swirl greens in water, then drain. Wash twice more in cool, then cold, water, then transfer to a salad spinner to dry. Add the dill, cilantro, chives and parsley and toss together with the salad mixture. Gently wrap in clean dish towels, and set aside.
Place the shallot in a fine-mesh sieve and quickly rinse with cold water. Allow to drain, then place in a medium bowl. Add vinegar and warm water, and let the shallot mixture sit for 2 minutes
Whisk in oil, honey, both mustards, thyme, garlic, salt and pepper. Taste and adjust the salt and vinegar as needed.
To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately.