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Frisée and Grape Salad with Verjus and Blue Cheese recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Frisée and Grape Salad with Verjus and Blue Cheese

by Jeanne Kelley
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

Use a colorful assortment of grapes for this elegant salad. Verjus is pressed unfermented juice from unripe grapes. Serves 4 to 6

Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients verjus grapeseed oil Maytag blue cheese more more
3 Tbs. verjus
2 Tbs. grapeseed oil
1-1/2 Tbs. finely chopped shallot
8 cups lightly packed baby frisée or mixed salad greens, separated into leaves
2 cups mixed grapes, halved, and seeded if necessary
1/2 cup crumbled blue cheese, such as Point Reyes or Maytag (about 2 oz.)
Kosher salt and freshly ground black pepper

In a salad bowl, whisk the verjus and the oil. Add the shallot and let sit for 5 minutes. Add the frisée, grapes, and cheese and toss to combine. Season to taste with salt and pepper

nutrition information (per serving):
Calories (kcal): 130; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 2.5; Protein (g): 4; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 13; Polyunsaturated Fat (g): 3.5; Sodium (mg): 320; Cholesterol (mg): 10; Fiber (g): 2;
photo: Scott Phillips
From Fine Cooking 101 , pp. 42
September 3, 2009

user reviews

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Star Star Star Star Star by Ondrak, 12/27/2009I made this for Xmas dinner. We liked it very much. My market did not have verjus. I used half lemon juice/half cooking sherry after finding both listed as substitutes for verjus. Nice balance of flavors in this salad. Even the teenagers had seconds.
Star Star Star Star Star by m2violin, 12/27/2009I was unable to find Verjus in any of my local markets, so I used organic concord grape juice instead. I wound up adding kosher salt and freshly ground black pepper to the dressing to properly season it. Next time around I will probably use Balsamic or Sherry vinegar if I'm unable to find Verjus. The combination of blue cheese (I used good quality Maytag blue cheese) and grapes (I used seedless red grapes) works well.