Sorrel is a great, but kind of uncommon vegetable. It’s tricky to find at the grocery store, you might find it at a farmers’ market. It’s got a great, tart lemony flavour that is lovely finely sliced into a green salad or over grilled fish. It’s also a super easy green to grow and it produces a ton of pretty, lemony leaves without much trouble. It’s worth making space for growing some sorrel to keep yourself in these slightly ruffled, sour leaves all year round.
I turned my sorrel into a fresh, non mayo-gloopy dressing for a summery new potato salad. Perfect to take to a barbecue or picnic. Also, if you are bringing this to share, it’s gluten-free and vegan, so it should be an easy crowd pleaser.
Sorrel potato salad:
- 3 pounds new potatoes
- 2 cups sorrel leaves
- 1 ½ cups parsley
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 3 cloves garlic
- 2 tbs lemon juice
- 3 tbs almonds
- 1 tbs capers
- ½ cup almonds
Place potatoes in a large pot. Cover with water. Cook on high until the potatoes are very tender, but falling apart. Drain water.
While the potatoes cook, toast the almonds in a dry frying pan over medium heat, stirring constantly until golden brown. Let cool and roughly chop.
Blitz all remaining ingredients in a food processor until they form a paste. Toss the dressing with the hot potatoes. Serve warm or cold, sprinkled with almonds.
