Sorrel 'Waldorf' Salad
featuring Shoots Sorrel
INGREDIENTS
Candied Walnuts
1/2C walnuts
1/8C white sugar
1/2T butter
Pinch of cayenne
1/4t salt
Dressing
1/2C Greek yoghurt
2T mayonnaise
3T lemon juice
3/4t salt
1/4t pepper
Salad
1 tray of Shoots Sorrel
¼ red onion, thinly sliced
1 apple, cored and thinly slices
3T pomegranate arils
METHOD
To candy the walnuts:
Place walnuts, sugar, butter, cayenne and salt into a non-stick pan
Over medium heat, stir continuously as butter starts to melt, and keep stirring for about 5 mins to coat the nuts evenly
Transfer onto parchment paper and separate nuts straight away. Leave to cool.
To make the dressing:
Put dressing ingredients in a small container and shake to mix
To build the salad:
Harvest the sorrel using a pair of scissors, cutting approximately 2cm from the roots
Place sorrel, sliced onion and sliced apple onto a serving platter and toss lightly
Sprinkle with pomegranate arils and candied walnuts
Drizzle with dressing and serve
Yum!
