One of the happy surprises of our unseasonably warm weather here in Iowa was the early reemergence of sorrel in my garden−hence, a sorrel salad recipe.
I’m getting to know and love this hardy green herb, an easy-to-grow perennial that has thin arrowhead-shaped leaves and lovely lemony flavor. It can be used in sauces, soups, stews, and salads. In salads it’s wonderful by itself or combined with other leafy greens. I bought my sorrel plant on a whim last spring, and it yielded well last year even though I paid it practically no attention.
Also in this sorrel salad recipe are dry-cured olives and Sultana raisins. The dry-cured olives add pleasant deep flavor and saltiness. Sultana raisins are similar to golden raisins in sweetness and flavor. The sultana raisins I used are from my local food co-op, New Pioneer, and are unsulfured so they look only a little lighter in color than traditional raisins.
The cutting technique for the salad greens is called chiffonade, from the French, meaning “in rags.” The ribbons of green look elegant, and the technique is simple. It’s done by stacking the leaves, rolling them like a jelly roll, and slicing them into the desired thin width. The technique can also be used with any salad green or herb including kale, basil, and mint. A chiffonade of basil adds a special look to bruschetta.
|Sorrel Salad|| || |
- 2 medium cloves garlic
- 1/8 teaspoon salt
- 1 tablespoon (about 6) dry-cured olives, pitted and finely chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Pepper to taste
- 1/4 cup walnut pieces, toasted
- 1/4 cup Sultana (or golden) raisins
- 4 ounces (about 4 cups chiffonade, or thinly sliced) sorrel or other salad greens
- Wash and dry sorrel, cut out tough stems, stack and roll leaves, and slice rolled leaves into thin ribbons (chiffonade). Place in salad bowl.
- Make the dressing: Flatten the garlic cloves by placing them beneath the blade of a large chef's knife and giving the knife a whack with your fist, being careful to avoid the sharp edge. Sprinkle the salt onto the garlic, and with the knife at an angle almost flat to the cutting surface, alternately drag the edge back and forth and chop to crush the salt together with the garlic to make a paste. Place garlic paste in a small container and add the chopped olives, pepper, and olive oil. Whisk to combine.
- Toss the greens with the dressing, sprinkle with the toasted walnuts and raisins, and serve.
(Recipe adapted from Weaver Street Market’s Grilled Lamb on Sorrel and Spinach Salad.)Pin It