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Butter Lettuce Salad with Walnuts and Grapes

James Carrier
Yield Makes 12 to 14 servings
Notes: You can toast the walnuts (step 1) up to 2 days ahead; when cool, wrap airtight and store at room temperature.

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

Nutrition 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

How to Make It

  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.