Summary: Grapes are the ultimate hand-to-mouth fruit, a wholesome snack that needs no peeling, slicing or coring. But for cooks looking to make an impression, grapes have other traits to exploit. They’re juicy, so why not juice them? A fresh grape puree, strained and reduced, contributes a desirable body and sweetness to a salad dressing. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel prepares a Grape, Toasted Almond, and Shaved Fennel Salad with Vanilla-Grape Vinaigrette. Download a printer-friendly copy of the recipe at: <a href="http://ciaprochef.com/grapes/recipe13/">http://ciaprochef.com/grapes/recipe14/</a><br> <a href="http://cia.podbean.com/mf/web/37m8b8/Ca_Table_Grapes_Shaved_Fennel_Salad.m4v">Download Podcast Video</a><br>
