Photo: Anson Smart
At Benu, chef Corey Lee fries almonds and peels grapes for his compelling salad. At home, use roasted marcona almonds and unpeeled green grapes.
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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
Total: 15 Minutes
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.