• Mix the verjus, lemon juice, salt and mustard in a small bowl, using a fork to blend in the mustard.
• Add the olive oil all at once and whisk to combine.
• Grind the black pepper over the emulsion.
• Dress the salad immediately before serving.
* Verjus, an acidic, nonalcoholic juice made from wine grapes just beginning to ripen, is another Claverach product and is available at the Maplewood market booth.
3 Tbsp. red verjus*
2 tsp. lemon juice
¼ tsp. salt
1 tsp. Dijon mustard
¼ cup extra virgin olive oil
Freshly cracked black pepper to taste
2 tsp. lemon juice
¼ tsp. salt
1 tsp. Dijon mustard
¼ cup extra virgin olive oil
Freshly cracked black pepper to taste
This article appears in May 1-31, 2007.