I had all the ingredients, save the grapes, for this slaw, so I took a quick trip to the market to pick up seedless red grapes, and came home to see where they would take me. I made a red wine poaching liquid in which to steep the grapes, and was able to create a lovely vinaigrette with the red wine syrup as well. Savor each grape as you eat this slaw- the flavor really pops in your mouth. Save the leftover wine syrup for another recipe. —Bevi
For the poached grapes and the red wine vinaigrette
red wine - something fruity
whole seedless red grapes, then halved lengthwise
red wine syrup
salt and pepper to taste
For the slaw
well packed cup chopped romaine lettuce
well packed cup shredded Napa cabbage
large stalks celery, sliced very thinly at a 45 degree angle
chopped, toasted walnuts or toasted almond slices - both are very good
Maytag cheese, roughly crumbled
drained poached grapes
In This Recipe
Pour the red wine and the sugar in a 2-quart saucepan. Cook over medium heat, stirring to dissolve the sugar. Bring to a boil, and then simmer gently until the liquid is syrupy and is reduced to about one half the original amount.
Place the grapes in the liquid and stir often - about 15 minutes, until the syrup is quite unctuous. The syrup will produce little bubbles as it reduces. Take the grapes off the heat and allow them to cool. Then transfer the grapes and syrup to a liquid measuring cup. Allow the grapes and syrup to cool.
Make the vinaigrette. In a small bowl or a cup, add the olive oil, the lemon juice, the wine syrup, and the salt and pepper to taste. Mix well until the vinaigrette is well blended.
Place all the slaw ingredients in a medium sized bowl. Make sure the grapes are well drained. Add the vinaigrette, and toss thoroughly. Served as a salad course, you will have 4 nice portions.