Leafy apple and grape salad with a verjuice dressing
- Wash salad leaves if needed, and spin dry. Arrange in large salad bowl, or 4 individual small salad bowls.
- Wash and then halve the grapes. Sprinkle over leaves in salad bowl(s).
- Juice half the lemon into a small dish and add some water to create acidulated water to stop the apple slices going brown.
- Peel the apples with a potato peeler. Quarter, core and then thinly slice all the 8 quarters, placing them into the acidulated water as you go.
- Make the verjuice dressing by mixing the verjuice, lemon juice, sea salt and ground black pepper. Drizzle in the olive oil, using a small whisk to create a temporary emulsion.
- Transfer the apple slices from the acidulated water to the salad bowl(s).
- Pour dressing over salad, to taste. Toss salad if required.
- Verjuice is a gentle acidulant made from the juice of unfermented grapes. It is less tart than vinegar or lemon juice, so is a nice alternative to use for salad dressings and vinaigrettes. You could substitute 30ml of a good quality white wine vinegar instead.
- This salad really complements the Gruyere and cheddar cheese souffle.