Watercress Salad with Verjus Vinaigrette

Name: Watercress Salad with Verjus Vinaigrette
Total time: 15 min
Yield: 4
Ingredients: ¼ cup verjus (see Note); ¼ cup canola oil; Salt and freshly ground black pepper; 2 Belgian endives (sliced crosswise 1 inch thick); 1 bunch watercress (thick stems discarded); 1 cup halved green grapes; ½ cup salted marcona almonds

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At Benu, chef Corey Lee fries almonds and peels grapes for his compelling salad. At home, use roasted marcona almonds and unpeeled green grapes. More Great Salads

By Corey Lee

December 2010

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Recipe Summary

total:

15 mins

Yield:

Ingredients

¼ cup verjus (see Note)
¼ cup canola oil
Salt and freshly ground black pepper
2 Belgian endives (sliced crosswise 1 inch thick)
1 bunch watercress (thick stems discarded)
1 cup halved green grapes
½ cup salted marcona almonds

Directions

Step 1

In a large bowl, whisk the verjus with the canola oil and season with salt and freshly ground pepper. Add the sliced endives, watercress, halved grapes and almonds; toss to coat and serve.

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Notes

Verjus is the pressed, unfermented juice of unripe grapes. It is sweet and slightly acidic and is frequently used in place of vinegar. The bottles are available at specialty-food stores.

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Watercress Salad with Verjus Vinaigrette

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Watercress Salad with Verjus Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Notes

Reviews

All Reviews for Watercress Salad with Verjus Vinaigrette