Asparagus & Sorrel Salad
Asparagus & Sorrel Salad with new potatoes, raspberry vinegar and toasted almonds. Sorrel has a delicate, acidic, lemony flavour. A little is a lot; the sorrel is thrown onto the...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Stove
- Serving bowl
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
- 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
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