Chopped apples and celery with walnuts defined the 19th-century original. Grapes (roasted in this version) were a 20th-century add-on. To lighten things up, fresh greens are tossed in, and a lemon vinaigrette replaces the mayonnaise dressing.
Photography: Raymond Hom
Source: Martha Stewart Living, May 2011
Prep Time 20 minutes
Total Time 45 minutes
For the roasted grapes
1 1/2 pounds red seedless grapes
1 tablespoon confectioners' sugar
1 tablespoon extra-virgin olive oil
For the dressing
1 tablespoon minced shallot
1 tablespoon white-wine vinegar
1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
For the salad
2 celery stalks, thinly sliced crosswise, plus 1/2 cup leaves
1 head frisee, trimmed
1 Honeycrisp apple, thinly sliced
1/2 cup walnuts, toasted
Roast the grapes: Preheat oven to 350 degrees. Toss grapes with sugar and oil. Roast on a rimmed baking sheet until just starting to wrinkle and burst, 25 to 30 minutes. Let cool.
Meanwhile, make the dressing: Combine shallot, vinegar, lemon zest and juice, and cumin in a bowl. Gradually whisk in oil. Season with salt and pepper.
Make the salad: toss grapes (without pan juices) with sliced celery and leaves, frisee, apple, and walnuts. Drizzle salad with dressing, and toss to coat.