Grape Leaf Salad

Makes 4 to 6 servings


  • 1/2 cup olive oil
  • 4 cloves garlic, thinly sliced
  • 1 medium shallot, thinly sliced
  • 2 tablespoons lemon juice
  • 1/4 cup verjus
  • 1 tbsp colatura
  • 1/4 cup minced parsley
  • 1/4 cup vegetable oil
  • Kosher salt, to taste
  • 4 cups thinly sliced Napa cabbage
  • 2 cups thinly sliced kale leaves
  • 7 jarred grape leaves, thinly sliced
  • 1 cup grape tomatoes, halved
  • 1/3 cup toasted slivered almonds
  • 1/4 cup pumpkin seeds
  • 1/2 cup cooked grains, like wheat berries or farro


  1. Heat the olive oil in a small saucepan over medium-low heat. Add the garlic and cook, swirling the pan occasionally, until the garlic is golden brown all over. Reduce the heat, if needed, to prevent burning. Immediately strain the garlic through a fine mesh sieve, reserving the garlic and oil separately. Set aside.
  2. In a medium bowl, combine the shallot, lemon juice, verjus, colatura, and parsley. Stream in the vegetable oil and 1/4 cup of the prepared garlic oil (reserve the rest for another use). Season with salt, to taste, and set aside.
  3. In a large serving bowl, toss the cabbage, kale, grape leaves, almonds, pumpkin seeds, and grains. Drizzle with dressing (you may not use it all) and toss to coat. Top with reserved crispy garlic slices, and serve right away.

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