Butter Lettuce Salad with Walnuts and Grapes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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