Charred Grape Vinaigrette

I never thought to apply heat to grapes until I borrowed Sababa: Fresh, Sunny Flavors From My Israeli Kitchen by Adeena Sussman from my library. Among the many pages I old-school bookmarked was “Freekeh and Roasted Grape Salad”.

While the whole recipe is worth making, I fell in love with the roasted grapes. The grape skins cracked and blistered under high heat releasing the sweet-tart juice that partially caramelized as the flesh softened. Combined with the olive oil, salt, and pepper added before roasting, a dressing formed that had me practically licking my pan.

What else can you do with charred grapes?

Chances are you’re more normal than I am and don’t want to eat charred grapes alone. Admittedly, even I typically balance them with fresher, crunchier, saltier, and more peppery components. My favorite salad includes:

• 8 oz (227 g) mixed greens
• Charred Grapes and Vinaigrette, below
• 2-3 Tbsp (30-45 mL/18-27 g) toasted sunflower seeds
• 2-3 Tbsp (30-45 mL/g) capers or sliced olives
• 2-3 Tbsp (30-45 mL/12-18 g) sliced scallions

Layer about a quarter of the greens, grapes, seeds, capers or olives, and onions in that order. Spoon on about a quarter of the vinaigrette and repeat until ingredients are gone.

For more inspiration, checkout How-To: Emulsify a Vinaigrette.

Print Recipe

Charred Grape Vinaigrette

Author: Does It Vegan? Cooking Method: Baking, Roasting, Tossing Cuisine: French, Fusion, Israeli, Mediterranean, Middle Eastern, US-American, Variable Category: Condiments and Sauces, Greens-Based Salads, Savory Meals

Description

I'm not sure anything more versatile than roasted grapes and their cooking liquid exists. Charred grape vinaigrette is now my go-to dressing!

makes enough to dress 8 oz (227 g) greens

Ingredients

• 1 lb (454 g) red seedless grapes
• 2 Tbsp (30 mL/28 g) olive oil
• 1/2 tsp (2.5 mL) kosher salt (or about half as much table salt)
• 1/4 tsp (1.25 mL) ground black pepper

Instructions

1. Bring grapes to room temperature if necessary. Then, preheat oven to 400°F/200°C.

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2. Rinse grapes. Remove from stems and dry by rolling inside a large, folded towel or two small ones.

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3. In a large bowl, toss grapes with oil, salt, and pepper. Transfer to baking sheet.

   Skip lining if your baking sheet is nonstick; the vinaigrette will seep underneath and dirty your pan anyway!
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4. Roast 20-25 min shaking pan every 5 min. Cool completely before storing or adding to salad.

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Note

For more inspiration, checkout How-To: Emulsify a Vinaigrette.

Keywords: roasted grapes, roasted grape vinaigrette, charred grapes, charred grape vinaigrette, salad ideas, green salads, grain salads