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

  1. Combine vinegar, water, and 2 tablespoons of the chopped mint in a small nonreactive saucepan.
  2. Bring to a simmer, then remove from the heat, and let steep for 30 minutes.
  3. Strain the vinegar into a small bowl and discard the mint.
  4. Add the shallot.
  5. Whisk in the oil in a thin, steady stream.
  6. Season with salt and pepper.
  7. Mix the Romaine leaves in a large bowl with the remaining 1/2 cup mint, the red onion, and grapes.
  8. Add the vinaigrette and toss well.
  9. Taste, then season with salt and pepper if necessary.
  10. Arrange the salad on chilled plates, top with the toasted almonds and slices of ricotta salata, and serve.

red wine vinegar, water, fresh mint, shallot, extra virgin olive oil, kosher salt, head romaine lettuce, red onion, grapes, almonds, ricotta salata

Taken from www.cookstr.com/recipes/minted-romaine-salad-with-grapes-ricotta-salata-and-toasted-almonds (may not work)

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