Butter Lettuce Salad with Walnuts and Grapes

Butter Lettuce Salad with Walnuts and Grapes
Photo by James Carrier

Ingredients

  • 2 tablespoons Dijon mustard
  • About 1 teaspoon salt
  • 3 cups rinsed and stemmed red seedless grapes, halved
  • 1 cup finely slivered red onion, rinsed and drained
  • ¼ cup minced shallots
  • 2 tablespoons Dijon mustard
  • 3 cups rinsed and stemmed red seedless grapes, halved
  • + 17 more ingredients
    • ¼ cup minced shallots
    • 1 cup finely slivered red onion, rinsed and drained
    • About ¼ teaspoon fresh-ground pepper
    • ¼ cup Champagne vinegar
    • 1 pound butter lettuce, rinsed, crisped, and torn into bite-size pieces
    • 3 cups walnut halves (9 oz.)
    • 1 pound butter lettuce, rinsed, crisped, and torn into bite-size pieces
    • ¼ cup chopped fresh tarragon
    • About ¼ teaspoon fresh-ground pepper
    • 1/3 cup plus 1 tablespoon walnut oil
    • 3 cups walnut halves (9 oz.)
    • 1/3 cup plus 1 tablespoon walnut oil
    • About 1 teaspoon salt
    • 2 tablespoons sugar
    • ¼ cup Champagne vinegar
    • 2 tablespoons sugar
    • ¼ 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...

View full recipe at My Recipes

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