Nettle Salad with Green Tomatoes and Sorrel

Name: Nettle Salad with Green Tomatoes and Sorrel (Salade d’orties aux tomates vertes et oseille)
Cuisine: Swiss
Ingredients: 100 g (4 oz) tender young nettle leaves; 50 g (2 oz) dandelion leaves; a few dandelion flowers; 4 sorrel leaves; 90 ml (6 tbsp) strong vegetable stock; 45 ml (3 tbsp) wine vinegar; 4 green tomatoes, skinned, seeded and diced; salt and freshly ground pepper; salt and freshly ground pepper

Salade d’orties aux tomates vertes et oseille

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Gather the nettle leaves (and tops too) with gloves. As sorrel contains oxalic acid, only one leaf per person is used, but its sour and refreshing taste is a delicious addition to any salad. To vary the recipe, 100g (4 oz) finely sliced Parma ham can be mixed with the sauce and added to the salad.

Ingredients

100 g (4 oz) tender young nettle leaves
50 g (2

Europe
Switzerland
France
Salad
Gluten-free
Vegan

Method

Wash the nettles, dandelion leaves and flowers, and the sorrel.
Finely shred the sorrel and mix together with the nettles and dandelions.
For the dressing, whisk together the stock, vinegar, salt and pepper. Add the tomatoes.
Warm the dressing gently in a basin over a pan of simmering water.
Pour the dressing over the salad, mix care