• prep: 20 min
• cook: 0 hr
• total: 20 min

servings:

Chopped apples and celery with walnuts defined the 19th-century original. Grapes (roasted in this version) were a 20th-century add-on. To lighten things up, fresh greens are tossed in, and a lemon vinaigrette replaces the mayonnaise dressing.

• 1 1/2 pounds red seedless grapes
• 1 tablespoon confectioners' sugar
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon minced shallot
• 1 tablespoon white-wine vinegar
• 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
• 1/4 teaspoon ground cumin
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 2 celery stalks, thinly sliced crosswise, plus 1/2 cup leaves
• 1 head frisee, trimmed
• 1 Honeycrisp apple, thinly sliced
• 1/2 cup walnuts, toasted

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