Rating: 3.35 stars
20 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1

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.

Martha Stewart Living, May 2011

Gallery

Credit: Raymond Hom

Recipe Summary test

prep:
20 mins
total:
45 mins
Servings:
4
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Ingredients

For the roasted grapes
For the dressing
For the salad

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

20 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
09/15/2013
Loved this, especially the lemon vinegarette! I roasted the grapes but completely forgot to add them in. This was a blessing in disguise because I did not enjoy the mushy texture of the roasted grapes. I think if I had tossed them with the greens, they would have broken down. I also modified the recipe by using 50/50 spinach and field greens. Next time, I think I will exclude the grapes again, but consider adding shredded Manchega cheese.