Name: Salad of Frisée and Wild Sorrel with Apricot Dressing
Yield: Serves 4
Ingredients: 1 tablespoon sherry vinegar; 1 tablespoon lemon juice; 1½ to 2 ounces tender wild sheep sorrel or wood sorrel (2 cups); 3 tablespoons minced California apricots; 1½ tablespoons olive oil; ¼ teaspoon kosher salt; 1½ tablespoons walnut or hazelnut oil; ½ pound delicate, pale frisée; 2 to 3 tablespoons snipped chives

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Emerald blades of sheep sorrel or shamrocks of wood sorrel swirled with lacy frisée and minced apricot make a tart-sweet salad to precede a fine cheese tray or rich dessert. Use deep orange California apricot halves, not the plump, paler, candy-sweet imports.

Ingredients

1 tablespoon sherry vinegar
1 tablespoon lemon juice
¼ teas

Starter
Gluten-free
Vegan

Method

Combine vinegar, lemon juice, and salt, stirring to dissolve salt. Whisk in both oils to emulsify. Stir in apricots.
Rinse and gently spin-dry sorrel. Trim base of frisée and separate leaves. Rinse and spin-dry. Tear into bite-size branchlets. Toss with sorrel and chives to distribute evenly.
Add dressing to salad, tossing. Serve at once.

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Salad of Frisée and Wild Sorrel with Apricot Dressing

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