Butter Lettuce Salad with Walnuts and Grapes

Butter Lettuce Salad with Walnuts and Grapes Recipe
James Carrier
Notes: You can toast the walnuts (step 1) up to 2 days ahead; when cool, wrap airtight and store at room temperature.

Yield:

Makes 12 to 14 servings

Recipe from

Nutritional Information

Calories 217
Caloriesfromfat 75 %
Protein 3.5 g
Fat 18 g
Satfat 1.6 g
Carbohydrate 14 g
Fiber 2 g
Sodium 224 mg
Cholesterol 0.0 mg

Ingredients

3 cups walnut halves (9 oz.)
1/3 cup plus 1 tablespoon walnut oil
2 tablespoons sugar
About 1 teaspoon salt
1/4 cup Champagne vinegar
1/4 cup minced shallots
2 tablespoons Dijon mustard
About 1/4 teaspoon fresh-ground pepper
1 pound butter lettuce, rinsed, crisped, and torn into bite-size pieces
3 cups rinsed and stemmed red seedless grapes, halved
1 cup finely slivered red onion, rinsed and drained
1/4 cup chopped fresh tarragon

Preparation

1. In a 10- by 15-inch baking pan, mix walnuts with 1 tablespoon oil, the sugar, and 1/2 teaspoon salt; spread level. Bake in a 350° oven, stirring occasionally, until nuts are golden brown, about 15 minutes. Let cool.

2. In a large bowl, mix vinegar, shallots, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in 1/3 cup oil until vinaigrette is emulsified. Add lettuce, grapes, red onion, tarragon, and sugared walnuts; mix gently to coat, adding more salt and pepper to taste.

Note:

December 2003
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