I’m embarrassed to admit I have sorrel growing in my garden that I have barely touched. I planted it early in the year, and I’ve been reluctant to harvest much. It is so utterly beautiful, I’ve been content to gaze on their bright green, red-etched leaves rather than eat them.
Turns out sorrel is a perennial herb that grows well in the Pacific Northwest. It is related to rhubarb (of course) and buckwheat (brilliant!). Sorrel is well known for its sour qualities and apparently, my particular red-veined variety is regarded as milder than most (indeed!).
Even though my tiny garden is pretty much done for the season, sorrel’s hearty leaves continue to grow like crazy. Armed with increased incentive, I have taken to clipping the leaves for salad. Apparently, they can become tough, but I’ve yet to experience that issue. Thus far, the leaves are crisper than spinach with a pleasing tartness.
Here’s a rundown on a recent salad featuring the beauteous sorrel with other seasonal greens. I began with a juicy Honey Crisp apple thinking its residual sweetness would offset any lurking bitterness. To complement the apple I went with trusty Oregon Blue cheese—its robust, creaminess was an awesome match.
I brought it all together with a bold sweet-tart Balsamic-Vanilla Dressing laced with nutmeg, and finished it with a sprinkling of caramelized walnuts. Oh, yes, let’s not forget freshly ground mixed peppercorns, the crowning touch.
Fall Sorrel Salad
8 – 10 ounces, combination of sorrel and seasonal greens
1 fresh apple such as Honey Crisp
½ cup crumbled Oregon blue cheese, Danish blue, or Maytag
½ cup caramelized nuts
freshly ground mixed peppercorns
Balsamic Vanilla Dressing
¼ cup balsamic vinegar
1 Tbsp white wine vinegar
½ teaspoon vanilla extract
¼ teaspoon nutmeg
salt and plenty of fresh ground pepper
¾ cup oil blend, (such as ¼ cup olive oil, ¼ cup vegetable oil, and ¼ cup walnut oil)
- For dressing: place all through salt and pepper in cruet or jar and shake; add oil and shake well. Adjust seasoning.
- To prepare apple ahead: wash and dry, quarter and remove core, and leave skin on. Cut into 1/4″ width slices. Dip in 1 tsp lemon juice and 1 cup water, drain and cover with paper toweling.
- Wash, dry and trim greens, place in bowl and chill.
- To serve, toss the greens lightly with dressing, scatter with remaining items and serve. Pass additional dressing. Serves 2-4