From salad to dip via Verjus…

At the end of my last post I included a shot of this salad, it was packed with so much good stuff: chopped parsley & coriander, garlic, roasted sweet potato, roasted cauliflower, roasted carrots, roasted red onion, chickpeas, chopped preserved lemon, spices, olive oil, and something new: Verjus. Or, in English, Verjuice. 

Verjus is as the direct translation says, ‘green juice’ as it is made from unripe, and therefore sour, green grapes. It is often used in dressings and I read about it being used as a less tart alternative to lemon juice or vinegar and wanted to try it – some days I consume so much lemon juice that my mouth burns!! And having used it in this salad, I found it very tasty πŸ™‚

This is a link from the website of the make that I bought, and will tell you more, it’s very interesting!

I had more of the salad the day after I made it, when it had become even tastier and then I decided to play with the leftovers..

They all went into the small bowl of my handheld blender along with some more Verjus and some plain yoghurt and whizzed up..

I didn’t blend it too much as I wanted to keep it textured..

Difficult to get a pretty picture of it, but it worked nicely πŸ™‚ 

I enjoyed some today with a very tasty lunch of freshly made herb and quinoa salad, and mutabal..

There appears to be lots of dedicated recipes for using Verjus so I’m sure I’ll be playing more πŸ™‚ 

If you already use Verjus please do let me know what you do with it x

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49 thoughts on “From salad to dip via Verjus…

  1. sallybr

    Years ago I flirted with a bottle of Verjus at a special grocery store in Oklahoma – I winked, it winked back, but wow, it was REALLY expensive… I still think about it, and now that you are playing with it, I suspect I will HAVE to find some. You know, how could I leave you alone in the blogosphere with it?

    Manganimous. Middle Name… of the week

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    1. Elaine @ foodbod Post author

      Middle name of the day!! πŸ˜‰
      It’s not cheap still, but I’d read about it and was determined to try it, and I’m pleased I have. I like something acidic to lift sauces and salads but sometimes the levels of acidity I consume get too much, my tongue gets so sore!
      Or course…we must be sure to pronounce it properly πŸ˜‰

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  2. apuginthekitchen

    You know I am so happy to read this because you reminded me to get some verjus. I love it, and ran out years ago, only had a small bottle. Love your salad and then it became dip. You can literally see how tasty your food is, it looks wonderful. I used verjus in cocktails, it’s wonderful in a Bloody Mary.

    Liked by 1 person

    Reply
    1. Elaine @ foodbod Post author

      I’ve just been reading your post and all the comments, lots of great information, thank you πŸ™‚
      I’ve been delving into a lot more Persian cooking and reading up a lot and the inclusion of the sour element is very common isn’t it? I’m loving experimenting x

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      Reply
  3. Loretta

    I don’t believe I’ve come across Verjus, but it sure sounds like something to investigate for future dishes. Love all the veggies and all the spices as always. I’ve just made some home-made yogurt this evening, so perhaps I’ll try to incorporate some of those ingredients that sound so yummy!

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