Spring is a fabulous time of year for salads. The greens are plentiful and interesting. We are part of a CSA (community supported agriculture). This means that we pay a set amount for a share of the season’s crops. Every week, from June through November, we receive a share of that week’s harvest. In this week’s farm box, we received, among other things, sorrel and mint. Sorrel is a long leaf with an arrow head shape. It gets its name from the French word for sour, and it has a surprisingly sour citrus flavor. It’s a bit too sour for me to eat on its own, but it’s really delicious mixed in to a salad with other lettuces and herbs. Because of the citrus flavor, I didn’t add any vinegar or lemon. It just needs a touch of olive oil and salt. This salad is very light and surprisingly flavorful.
- 4 c chopped red leaf lettuce (butter or romaine would also work)
- 1 c arugula
- 1 1/2 c chopped sorrel
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh chives
- 1 tbsp olive oil
Add all ingredients to the serving bowl. Toss until all of the lettuce is lightly coated with olive oil and serve.