Asparagus & Sorrel Salad - Vegan Recipe Club

Ingredients

• 400g small new potatoes, washed with skins left on
• 500g asparagus, trimmed
• ½ lemon
• I tbsp fine sea salt flakes
• 2 small little gem lettuces, separated, washed and shaken dry
• 1 small radicchio, separated, washed and shaken dry
• 60g flaked almonds
• 20 field sorrel leaves/ 20 wood sorrel leaf stems, roughly chopped
• For the dressing:
• 40ml raspberry vinegar
• 1 tbsp maple or agave syrup
• 1 level tsp Dijon mustard
• 100ml light rapeseed oil
• 1 tsp fine sea salt flakes
• A good twist of ground black pepper