How to turn your bunch of grapes into an incredibly delicious salad

Sure, we’d rather see grapes in liquid form, processed into a glass of our favourite wine. But we also understand that you don’t really get any vitamins that way. With this salad, in which you can use an entire bunch of grapes, you do. And an added bonus: it’s absolutely delicious too.

Is the most delicious bunch of grapes proudly displayed in your fruit bowl? I know it’s hard to keep your hands off it. Still, I promise it’ll be worth it if you use it to make this salad. Or well, effort… This simple dish is genuinely ready in no time. Especially if you use our tip to get your grapes off the bunch super quickly. Saves you a lot of picking work.

Sweet, sour and creamy

I already said it: with this salad, you’ll get plenty of vitamins. But if I’m honest, it’s not the healthiest salad you’ll ever make. It also contains cream cheese and sugar, after all. But that’s exactly what makes this salad so delicious. Creamy and sweet, and slightly tangy thanks to the sour cream. The chopped nuts give the salad a savoury element, while the tarragon—which you can add optionally—adds a lovely anise-like touch. Curious? I’ll tell you how to make it.

How to make the most delicious grape salad

• Put the cream cheese in a large bowl and leave it at room temperature until soft. This takes about 30 minutes. (Alternatively, you can place the cream cheese in a large microwave-safe bowl in the microwave for 10 to 15 seconds.)
• Coarsely chop the pecans or walnuts. Toast them in a medium-sized frying pan over medium heat until golden brown, for about 4 minutes. Stir regularly. Let the nuts cool completely, then chop them coarsely. Tip: you can also roast them for about 5 minutes in a preheated oven at 200 degrees.
• Pick the leaves from 1 small bunch of fresh tarragon and finely chop them. Add 1 tablespoon to the bowl with the cream cheese.
• Add the sour cream, light brown sugar, vanilla extract and a pinch of salt, and mix together.
• Pat the grapes dry with kitchen paper or a clean tea towel. Halve any large grapes. Add them to the cream cheese dressing, along with the toasted nuts. Stir gently until the dressing evenly coats all the grapes. Place them in a serving bowl and garnish with the remaining nuts and tarragon.

Also read:

• Keuringsdienst van Waarde investigates: why are grapes considerably cheaper than raisins?
• Recipe: drunken grapes from the freezer
• Bunch of grapes: 10,000 euros. Once, twice, sold!

Source: TheKitchn