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

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. 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.

Nutritional Information

Calories:

217 (75% from fat)

Protein:

3.5g

Fat:

18g (sat 1.6)

Carbohydrate:

14g

Fiber:

2g

Sodium:

224mg

Cholesterol:

0.0mg