Photo: Kelly Rossiter
It's so nice to finally have something green to eat from the farmers' market after the long winter of root vegetables. Not only that, the sorrel I planted in my garden last year is already massive, so I'll be adding it to many of the dishes I make over the next few weeks. I'm also ridiculously happy that the lettuce that bolted last year spread it's seeds out and I have many little lettuce plants that will providing my with lots of salad this year.I usually just mix up a vinaigrette for my salads, but I was looking for something to do with my wild leeks when I came across this recipe for salad dressing with sorrel and acidulated wild leeks and it looked interesting. I did the leeks first to let them sit for a while. With the tiny spring greens, this makes a really elegant salad, definitely a nice addition to a dinner party.
Spring Greens with Acidulated Wild Leeks and Sorrel Dressing
1 egg yolk
1 tsp Dijon mustard
2 tbsp white wine vinegar
6 sorrel leaves
6 tbsp vegetable oil
2 tbsp 35% whipping cream
salt and freshly ground pepper
6 wild leek bulbs, chopped very finely
Mixed spring greens
1. Place the egg yolk in a blender. Add the mustard and 1 tbsp white wine vinegar. Chop the sorrel leaves and, while the motor is running, add the sorrel leaves to the blender. Trickle the oil in, in a steady stream. Add the whipping cream. Season with salt and pepper. Set aside.
2. Place the chopped wild leek bulbs and the last tbsp of the white wine vinegar into a bowl. Set aside.
3. Toss the spring greens with the sorrel dressing and garnish with a sprinkling of the wild leek.