Watercress Salad with Verjus Vinaigrette

Watercress Salad with Verjus Vinaigrette Recipe
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.

Yield:

4

Recipe from

Recipe Time

Total: 15 Minutes

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

Preparation

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.

Note:

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.

Corey Lee,

December 2010
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