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

From In the Hands of a Chef: Cooking with Jody Adams by Jody Adams and Ken Rivard (New York: William Morrow).

Makes 4 servings

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. 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 1/2 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 slice of ricotta salata, and serve.

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