Sorrel Salads

October 1, 2008 at 12:52 pm (My brain, Quick weeknight recipe, Salads, unrated)


Sorrel is a slightly sour, slightly citrusy green.  My grandmother’s generation called sorrel sour grass, and knew it as the primary ingredient in schav, a Russian soup served cold and topped with sour cream.    I’ve found sorrel (der Sauerampfer in German) at the farmer’s market for the past few weeks.  Along with lettuce and chard, it’s one of the few greens that are available here. I haven’t tried making sorrel soup yet, but we have been enjoying eating it in salads.

A few weeks ago I made a version of my watercress, watermelon, feta and ginger salad, substituting sorrel for the watercress.  I prefer watercress in this salad, but haven’t found it yet in Germany.  The sorrel version was not bad.

Today I made a salad with sorrel, a tart jonagold apple from the market, and beets (purchased at the market pre-roasted and peeled).  I tossed on a few pecan halves (not from the market, but from the Trader Joe’s in Seattle), and whipped up a quick dressing (1 Tbs. olive oil, 1 Tbs. apple cider vinegar, 1 spoonful of honey mustard, fresh ground black pepper, and some fresh minced oregano, from the market).   Both Derek and I enjoyed the salad quite a bit.

Posted December 24, 2006, in Chicago:

I bought some sorrel at the farmer’s market, but then had no idea what to do with it. It tasted good–sour and slightly citrus-y, but I couldn’t really think of any combos that seemed appropriate. I added some sorrel leaves to my spring rolls, which I enjoyed. Then today I was desperate for food, and made a salad with what I had in the fridge at work.

sorrel leaves, torn
1 small apple, tart and sweet, from my CSA
dill, torn
annie’s goddess (tahini) dressing

The combination was quite nice. The dill and sorrel went unexpectedly well together, and the tart/sweet of the apple complemented the sour sorrel and earthy tahini wonderfuly.

Rating: B

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