I was looking for an interesting salad to bring to a party and this recipe read so well. It was as good as I thought it would be. I initially thought there would be too many walnuts and grapes but it really balanced nicely. I followed the recipe almost to a tee but added a little cayenne pepper to the nuts. Don't miss the step on rinsing the onions.
Butter Lettuce Salad with Walnuts and Grapes
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
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Amount per serving
- Calories: 217
- Calories from fat: 75%
- Protein: 3.5g
- Fat: 18g
- Saturated fat: 1.6g
- Carbohydrate: 14g
- Fiber: 2g
- Sodium: 224mg
- Cholesterol: 0.0mg
- 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
- 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.
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