Reading Peter’s Blog Post on sorrel about ten days ago, I was reminded of this recipe.
Sweet Sorrel Salad
100g young sorrel leaves
2 stalks celery, thinly sliced
1 red pepper, de-seeded and sliced
10cm cucumber, diced
1 X 5ml spoon whole grain mustard
2 X 5ml spoons thick honey
2 X 15ml French dressing
1 X 15ml spoon natural yoghurt
Hold the sorrel leaves in a bunch and cut through them with a scissors to a produce a fine shred. In a serving bowl, stir together the sorrel, celery, pepper and cucumber.
Blend the mustard, honey and French dressing, then stir in the yoghurt. Pour the dressing over the salad, toss well and leave to stand at room temperature for about 30 minutes. Garnish with sliced tomato before serving.