Sorrel and Radish Salad
Recipe from Sunset Magazine April 2008
If you've been paying attention to my gardening ramblings you will know that my spring garden has a few things ready to harvest and they happen to be sorrel and radishes. I was super excited to find this simple salad recipe in Sunset magazine. Make sure that the radish quantity outnumbers the sorrel leaves. If there is more sorrel, it's lemony flavor can really overwhelm everything else.
You can of course purchase sorrel and radishes for this recipe. Though I also really encourage you to include both these crops in your home garden. Radishes are ridiculously easy to grow from seed, they are a quick few weeks to harvest, and they can tolerate cold and warm weather. I started french sorrel from seed last summer. I had a nice harvest last year, it overwintered with a modest harvest during the coldest months when nothing else was in my garden, and at the beginning of spring it took off again with a vengeance.
Happy Eating & Happy Planting!
Miss Jolie Ann
Trim, rinse, and dry 3 bunches radishes (30 to 36 radishes). Slice radishes very thinly and put in a bowl. Add 1 tbsp rice vinegar, 1/2 tsp grated ginger, and 1/4 tsp salt. Toss to combine. Lay 10 to 12 sorrel leaves (about 1 box or small bunch) in a stack and slice them crosswise into think ribbons. Toss sorrel with radishes. Add additional salt to taste. Serve immediately.