Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds

Recipe by: Jody Adams | from In the Hands of a Chef

Cookstr

Course: Cold Appetizer

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Moderate

minted-romaine-salad-with-grapes-ricotta-salata-and-toasted-almonds

Photo by: Joseph De Leo

My friend and teacher Nancy Verde Barr first introduced me to the Italian technique of steeping mint in vinegar and water, then using the liquid to add a bold mint flavor to salad.

A steeping period as short as 30 minutes will give the vinaigrette a substantial mint kick, but if you have the inclination, you might try it for a couple of hours, or even overnight to see just how intense the flavor can become.

In my repertoire of salads, this one is a rare exception in that my favorite time to serve it is out of season, in the winter. In New England, there is no local table grape industry, so I buy them out of season in a supermarket; mint is available year-round (but not in my backyard). The salad makes a bright and refreshing contrast to root vegetables, like a summer day that has suddenly wandered into the middle of February.

Yield: Makes 4 servings

INGREDIENTS

¼ cup red wine vinegar
2 tablespoons water
½ cup plus 2 tablespoons coarsely chopped fresh mint
1 small shallot, minced
¾ cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1 large head Romaine lettuce, leaves separated, washed, and dried
1 small red onion, sliced paper-thin, soaked in ice water for 30 minutes (to remove bitterness), drained, and dried
½ pound seedless grapes, washed and cut in half
½ cup sliced almonds, toasted
¼ pound ricotta salata, thinly sliced

Directions

1. Combine vinegar, water, and 2 tablespoons of the chopped mint in a small nonreactive saucepan. Bring to a simmer, then remove from the heat, and let steep for 30 minutes.

2. Strain the vinegar into a small bowl and discard the mint. Add the shallot. Whisk in the oil in a thin, steady stream. Season with salt and pepper.

3. Mix the Romaine leaves in a large bowl with the remaining ½ cup mint, the red onion, and grapes. Add the vinaigrette and toss well. Taste, then season with salt and pepper if necessary.

4. Arrange the salad on chilled plates, top with the toasted almonds and slices of ricotta salata, and serve.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

Calories 584kcal (29%)

Calcium 263mg (26%)

Vitamin C 47mg (79%)

Vitamin A 751mcg RAE (25%)

Potassium 706mg

Magnesium 74mg

Protein 10g

Sugar 13g