Recipes Watercress Salad with Verjus Vinaigrette Be the first to rate & review! 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 Corey Lee Corey Lee is a James Beard Award-winning, Korean-born chef who is renowned for his innovative use of Asian ingredients and classic French techniques with a modernist approach to redefining American cooking. His San Francisco restaurant Benu earned three Michelin stars and was among The World's 50 Best Restaurants in 2019. Food & Wine's Editorial Guidelines Updated on March 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Anson Smart Total Time: 15 mins Yield: 4 Ingredients 1/4 cup verjus (see Note) 1/4 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 1/2 cup salted marcona almonds Directions 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. 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. Rate it Print