Butter Lettuce Salad With Walnuts And Grapes Recipes

BUTTER LETTUCE SALAD WITH WALNUTS AND GRAPES

Steps:

• 1. In a 10- by 15-inch baking pan, mix walnuts with 1 tablespoon oil, the sugar, and 1/2 teaspoon salt; spread level. 2. Bake in a 350° oven, stirring occasionally, until nuts are golden brown, about 15 minutes. 3. Let cool. 4. In a large bowl, mix vinegar, shallots, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 5. Slowly whisk in 1/3 cup oil until vinaigrette is emulsified. 6. Add lettuce, grapes, red onion, tarragon, and sugared walnuts; mix gently to coat, adding more salt and pepper to taste.

BUTTER LETTUCE SALAD WITH CANDIED WALNUTS

Steps:

• Preheat oven to 375°.
• Line a sheet pan with Silpat (or with aluminum foil, sprayed with non-stick spray).
• In a 10" skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice-- or a combination).
• Bring to a simmer, then add the walnuts.
• Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly-- about 2 minutes.
• In a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar.
• Toss the walnuts in the cinnamon-sugar mixture.
• Place walnuts in a single layer on the prepared sheet pan.
• Bake until walnuts appear crystallized and toasted (approximately 8 or more minutes).
• Set aside.
• Place 4 to 6 dry butter lettuce leaves on each plate.
• Randomly place orange segments, onion slices and walnuts on top of each lettuce bed.
• Drizzle about 2 tablespoons of dressing on top of each salad and serve.
• (We prefer a Raspberry Walnut Vinaigrette).
• Enjoy!