Watercress Salad with Verjus Vinaigrette

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
Total:
Recipe from Food & Wine

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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

  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.
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.
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