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Bon Appétit

Bitter Greens With Sweet Mustard Vinaigrette

By Bryant Terry
Bitter greens with sweet mustard vinaigrette recipe
Photo by Oriana Koren, food styling by Lillian Kang, prop styling by Jillian Knox

If you aren’t into bitter vegetables, this salad may just change your mind. To chef-author-activist Bryant Terry, who adapted the recipe from his book Vegetable Kingdom, the acerbic notes of bitter greens such as frisée and radicchio are often underappreciated but ideal for balancing this assertive sweet-tart dressing.

What you’ll need

Recipe information

  • Yield

    4 - 6 Servings

Ingredients

Vinaigrette

2 Tbsp. apple cider vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. light agave nectar
1½ tsp. whole grain mustard
5 Tbsp. walnut oil
Kosher salt, freshly ground pepper

Salad

½ cup walnuts
1 medium head of frisée, leaves separated and torn
1 small head of radicchio, leaves separated and torn
1 medium Granny Smith apple, cored, cut into matchsticks
2 celery stalks, peeled, thinly sliced on a diagonal
Kosher salt, freshly ground pepper
½ large lemon

Preparation

  1. Vinaigrette

    Step 1

    Whisk vinegar, lemon juice, agave, and mustard in a medium bowl. Whisking constantly, slowly stream in oil; whisk until emulsified. Season with salt and pepper.

  2. Salad

    Step 2

    Toast walnuts in a dry small skillet over medium heat, tossing often, until slightly darkened, 5–8 minutes. Let cool.

    Step 3

    Toss frisée, radicchio, apple, and celery in a large bowl to combine. Season with salt and pepper; squeeze lemon juice over. Toss with enough vinaigrette to lightly coat. Transfer to a platter and top with walnuts.

Cover of Bryant Terry's Vegetable Kingdom Cookbook
From Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Buy the full book from Amazon.
TagsSaladRadicchioChicoryLeafy GreensVegetableFriséeWalnutNutAppleFruitQuickEasySideDairy FreeGluten FreeVeganVegetarianDinnerBon Appétit
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