Sorrel

Baby sorrel leaves have a lovely, fresh lemony tang that livens up a salad of crisp cos leaves mixed with the slightly bitter tips of witlof. Rub a bowl with a smashed clove of garlic, discard the debris, then make a vinaigrette consisting of one part walnut oil, one part vegetable oil and one part crème fraîche, then season lightly and acidulate with a little cider vinegar. Larger leaves should have their very bitter stems removed then cut into a chiffonnade [very fine strips].