I really enjoy using ingredients that have sour flavors: lemons and limes, tamarind, tomatoes, berries and, as always, wine vinegar make me happy. I never tried sorrel until a couple of years ago when my friend John prepared a French fish dish with this delightfully sour veggie. I think he just steamed the fish and served it on a bed of sautéed sorrel. Yumm, just the thought of sorrel makes my mouth water.
I harvested this sorrel from a garden in my neighborhood, so it is extremely fresh and I know all about where it was grown. It is always exciting to eat things that have not had to travel too much to your table. The carrots are organically grown from Capay Farm. They produce the most delicious Nantes carrots. Any time I go to the Alemany market I make sure I get plenty of them. Normally I eat them raw as a snack, but this last time I exaggerated on the amount we purchased. They were on sale: buy two bunches, get the third one free. Who can resist a good deal like that?
One disadvantage with sorrel is that it discolors very fast when you cook it, so don’t be discouraged by a grayish green look here. The wonderful sour flavor surely makes up for the loss of the vibrant green.
warm carrot salad with sorrel
1 bunch Nantes carrots, peeled and cut into bite-sized chunks
4 tbsp olive oil
2 cloves garlic, crushed
2 cups sorrel leaves, julienned
Add carrots, 2 tbsp of olive oil, garlic and a pinch of salt to a pan over high heat. Cook until it sizzles and garlic becomes aromatic but not brown. Add few drops of water and cook for few minutes until carrots are tender but still a bit crunchy. Remove from pan and transfer to a serving bowl. Let cool down for a couple of minutes. Add julienned sorrel, the remainder of the olive oil adjust flavors with more salt and black pepper.