Two ideas for sorrel salads for you today, hope you stocked up at the markets over the weekend!
Spinach and sorrel salad with blackcurrant dressing
For the first one you will need:
- 100 g sorrel
- 100 g spinach
- 200 g lettuce
- 2 stalks of celery
- 3 stalks of dill
- 1 stalk parsley
- 1 clove of garlic
- salt
and for the dressing:
- 1 tbsp olive oil
- 2 tsp blackcurrant jam (you can substitute other berry jams if you want to give them a try as a variation)
- 1 tbsp cream
- 1/2 tsp thyme
- 1/2 tsp white or pink pepper
1. Wash and dry greens. Cut off tough stem ends of sorrel and spinach.
2. Julienne all greens, celery and lettuce . Chop parsley & dill finely, do the same with the garlic.
3. Combine in a large bowl, toss with a pinch of salt, cover and let stand for 15 minutes.
4. In the meantime, get the dressing ready – mix the jam with the oil and cream (whisk quickly together) then add thyme, salt and pepper.
5. Toss salad again before serving. Serve dressing separately from the salad.
Potato salad with sorrel
You will need the following ingredients:
- 4 baby potatoes
- 1 white onion
- 1 bushel of sorrel
- 2-3 stalks of parsley and coriander each
- 2 lightly salted pickles (hard to get outside of Eastern Europe but try your local international food store or substitute normal pickles – not gherkins, which are generally more vinegary)
- 4 quail eggs, hard-boiled
- 1 tsp mustard
- olive oil
- salt and pepper, to taste
1. Boil potatoes, let cool and cut into quarters (skins on).
2. Peel the onion and cut into rings.
3. Mix mustard, oil and salt & pepper (you can also add honey to this if you want to make honey mustard dressing) and dress the potatoes and onions.
4. Wash sorrel and herbs. Julienne the sorrel and chop the herbs finely.
5. Dice the pickles and slice the eggs evenly (on that topic, here is some speculation on how to best slice a hard-boiled egg so it looks pretty).
6. Mix everything together and spritz lightly with a bit more olive oil if needed.
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