Autumn Salad With Grapes, Walnuts And Parmesan |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A elegant, colorful salad emphasizing fall. Different greens are tossed with grapes, roasted walnuts and a apple balsamico vinaigrette. Grapes appear here in three forms: crushed and whisked into the vinaigrette, halved and tossed with greens, and aged in balsamico. Ingredients:
1/2 pound seedless red or purple grapes |
1 tablespoon minced shallot |
1 tablespoon (or more) sherry vinegar |
1/4 teaspoon kosher salt plus more for seasoning |
1/4 cup extra-virgin olive oil |
1 tablespoon apple balsamic vinegar plus more for drizzling |
freshly ground black pepper |
1/2 pound greens ( butter lettuce, endive and radicchio ) (about 8 cups) |
1/4 pound roncal, manchego, or pecorino cheese, shaved with a peeler |
3/4 cup roasted walnuts, coarsely chopped |
Directions:
1. Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 teaspoon salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon balsamico. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD: Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.
2. Combine greens and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and walnuts over. Drizzle salads with more apple balsamico.
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