Butter Lettuce Salad with Walnuts and Grapes

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 Sunset

More From Sunset

Nutritional Information

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

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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Butter Lettuce Salad with Walnuts and Grapes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy