Ingredients
- 1/4 cup verjus
- 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
Description
At Benu, Chef Corey Lee Fries Almonds And Peels Grapes For His Compelling Salad. At Home, Use Roasted Marcona Almonds And Unpeeled Green Grapes.
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