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

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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


  • 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. 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.
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