Minted Romaine Salad with Grapes, Ricotta Salata, a

Name: Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup red wine vinegar; 2 tablespoons water; 1/2 cup plus 2 tablespoons coarsely chopped fresh mint; 1 small shallot, minced; 3/4 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; 1/2 pound seedless grapes, washed and cut in half; 1/2 cup sliced almonds, toasted; 1/4 pound ricotta salata, thinly sliced

Servings: persons

1/4 cup red wine vinegar
2 tablespoons water
1/2 cup plus 2 tablespoons coarsely chopped fresh mint
1 small shallot, minced
3/4 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
1/2 pound seedless grapes, washed and cut in half
1/2 cup sliced almonds, toasted
1/4 pound ricotta salata, thinly sliced

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.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup red wine vinegar, 2 tablespoons water, 1/2 cup plus 2 tablespoons coarsely chopped fresh mint, 1 small shallot, minced, and more.

Yes, Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions