Sour young sorrel is an excellent product for making vitamin salads. Green leaves are rich in valuable amino acids and fiber, stimulate appetite and promote good digestion. Do not make sorrel salads too complex, overloading them with fatty dressings and numerous ingredients. Try a few simple recipes, it will take no more than 10 minutes to prepare such a dish.
Sorrel salad with new potatoes
This hearty salad is a good substitute for a main course for dinner. Supplement it with dried bran bread, it will make the salad even more appetizing. If you like a richer taste, substitute pickled cucumbers and increase the amount of mustard.
You will need:
- a bunch of young sorrel;
- 4 potatoes;
- 4 quail eggs;
- 3-4 sprigs of cilantro and parsley;
- 1 small onion;
- 2 lightly salted cucumbers;
- 1 teaspoon of Dijon mustard;
- olive oil;
- salt;
- freshly ground black pepper.
Wash the young potatoes thoroughly and boil them in their skins. Refrigerate tubers, cut them into thin slices. Boil and peel quail eggs. Put the potatoes in a bowl, add the onions, peeled and chopped into thin half rings. Pour olive oil into a jar with a tightly screwed lid, add mustard, salt and freshly ground black pepper. Close the can and shake it well while stirring the dressing. Pour potatoes with it, stir and leave to infuse.
Sort the sorrel, rinse and dry. If necessary, cut out the hard core. Chop the sorrel into strips, cut the salted cucumbers into thin cubes, divide the quail eggs into halves. Chop the parsley and cilantro. Put greens and chopped cucumbers in a bowl of potatoes, stir the salad and decorate it with halved eggs.
Green salad with sorrel and celery
This vitamin salad will be a great addition to meat or fish dishes.
You will need:
- 2 stalks of celery;
- 200 g of green salad;
- 100 g of young sorrel;
- 100 g of spinach;
- 1 clove of garlic;
- 0.5 tsp of caraway seeds;
- a few sprigs of parsley and dill;
- 1 tbsp. a spoonful of cream;
- 2 teaspoons of blackcurrant jam;
- 2 tbsp. tablespoons of vegetable oil;
- salt;
- white pepper.
Sort sorrel, spinach and green salad, rinse and dry. Cut the leaves into thin strips and place in a bowl. Add chopped garlic, parsley and dill there. Peel the celery of tough fibers, chop finely and add to the salad. Season with salt and stir, drizzle lightly with vegetable oil, cover the bowl and let sit for 15 minutes.
Prepare the sauce. Pour vegetable oil and cream into a jar with a lid, add jam, pepper, cumin and salt. Close the jar and shake it thoroughly. Pour the dressing into a gravy boat and serve with a green salad.
