I’ve been having a great time experimenting in my garden this summer with some new plants that I’ve never attempted to grow before. I have raised beds made out of metal and I struggle a bit with keeping my salad greens from bolting when it gets really hot. I decided to try some sorrel, it’s a perennial herb that has a nice citrusy bite. It’s beautiful bright green leaves and and intense red veins make a great addition to your favorite salad mix. It’s best to pick the leaves when they are young as they can get a bit tough as they mature. I highly encourage you to seek some out if you’ve never tried it. Feel free to use spinach, arugula or your favorite salad greens if you can’t find any sorrel. The strawberries are the star of this dish so make sure to use ripe, local berries if you can find them. You know the ones I’m talking about, red all the way through and so delicate you need to use them within a day or two. The sweetness of the berries are a nice contrast to the slightly sour tang of the sorrel, the ricotta adds a nice salty note and the crunch of the hazelnuts round everything out nicely.
- 1 tablespoon sherry vinegar
- 1 teaspoon lemon juice
- 1 teaspoon finely minced shallot
- 1 teaspoon honey
- salt and pepper to taste
- 3 tablespoons extra-virgin olive oil
- 8 cups sorrel, spinach or your favorite salad blend
- 2 cups of strawberries, trimmed and sliced
- ⅓ cup ricotta salata, crumbled
- ½ cup roasted hazelnuts
- ½ cup fresh basil, chopped
- Whisk together the vinegar, lemon juice, shallot, and honey and season to taste with salt and pepper. Slowly whisk in the olive oil until well combined.
- Toss the sorrel with the strawberries, hazelnuts, basil, ricotta salata and dressing. Garnish the salad with additional basil and hazelnuts if desired.
I love the flavor and texture contrasts in this salad. Summer and summer gardens are so inspiring, aren’t they?!