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.
- 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°F. 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.
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