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Leafy apple and grape salad with a verjuice dressing

By Nikki K on 27th Jul, 2014

Leafy apple and grape salad with a verjuice dressing


  1. Wash salad leaves if needed, and spin dry. Arrange in large salad bowl, or 4 individual small salad bowls.
  2. Wash and then halve the grapes. Sprinkle over leaves in salad bowl(s).
  3. Juice half the lemon into a small dish and add some water to create acidulated water to stop the apple slices going brown.
  4. 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.
  5. 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.
  6. Transfer the apple slices from the acidulated water to the salad bowl(s).
  7. Pour dressing over salad, to taste. Toss salad if required.

Recipe Notes

  • 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.
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