My F&W
quick save (...)
Oak Leaf Lettuce Salad with Cabrales and Red Grapes
© Amy Neunsinger

Oak Leaf Lettuce Salad with Cabrales and Red Grapes

  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Any pungent blue cheese, such as Roquefort or Gorgonzola, can be substituted for the Spanish Cabrales cheese called for here.

  1. 1/3 cup pine nuts
  2. 2 tablespoons sherry vinegar
  3. 2 tablespoons Shallot Confit, plus 5 tablespoons of the reserved shallot oil
  4. 1 teaspoon honey
  5. 1/2 teaspoon kosher salt
  6. 1 pound red and green oak leaf lettuce (about 16 cups)
  7. 6 ounces Cabrales cheese, crumbled (1 1/2 cups)
  8. 1 1/2 cups seedless red grapes, halved
  9. Freshly ground pepper
  1. Preheat the oven to 350°. Spread the pine nuts in a metal pie plate and bake for about 8 minutes, or until lightly toasted. Transfer to a plate and let cool.
  2. In a large bowl, whisk the vinegar with the shallot confit, honey and salt. Slowly whisk in the shallot oil until the dressing is emulsified. Add the lettuce, cheese and grapes and toss to coat. Season the salad with salt and pepper, sprinkle with the pine nuts and serve.
Make Ahead The dressing can be refrigerated overnight.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.