Sorrel Salad
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 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
Instructions
  1. Wash and dry sorrel, cut out tough stems, stack and roll leaves, and slice rolled leaves into thin ribbons (chiffonade). Place in salad bowl.
  2. 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.
  3. Toss the greens with the dressing, sprinkle with the toasted walnuts and raisins, and serve.
Nutrition Information
Serving size: 1 cup. Calories: 220; Fat: 17g; Saturated fat: 2g; Unsaturated fat: 0g; Carbohydrates: 14g; Sugar: 6g; Fiber: 3.2g; Protein: 2.8g; Cholesterol: 0mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2012/04/16/sorrel-is-superb/