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 🙂

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 🙂 

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 🙂 

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