Sorrel 'Waldorf' Salad

featuring Shoots Sorrel


Candied Walnuts

1/2C walnuts

1/8C white sugar

1/2T butter

Pinch of cayenne

1/4t salt



1/2C Greek yoghurt

2T mayonnaise

3T lemon juice

3/4t salt

1/4t pepper


1 tray of Shoots Sorrel

¼ red onion, thinly sliced

1 apple, cored and thinly slices

3T pomegranate arils



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