My Recipe Box

Frisée and Grape Salad with Verjus and Blue Cheese


Serves 4 to 6

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

  • 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 (kcal): 8, Fat Calories (g): 70, Saturated Fat (g): 2.5, Protein (g): 4, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 13, Polyunsaturated Fat (mg): 3.5, Sodium (g): 320, Cholesterol (g): 10, Fiber (g): 2,

Photo: Scott Phillips

Lacking a source for verjus, I used white Italian agrodolce vinegar. Excellent. There was not a leaf of lettuce left.

I 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.

I 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.

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