Sorrel and Endive Salad / Insalata d'Acetosella ed Indivia

Lemon-flavored sorrel is an herb that is used sparingly in Italian cooking. In this recipe, its dark green leaves are combined with Belgian endive to provide a pleasing color contrast as well as a refreshing taste enhanced by a lemon and mustard dressing. Sorrel, from the spinach family, is available in the spring.

Serves 8 to 10


  • 3 tablespoons fresh lemon juice
  • 1 teaspoon grainy mustard
  • 1 teaspoon fine sea salt
  • 1/3 cup extra virgin olive oil
  • 4 heads Belgian endive, leaves separated, washed, and dried
  • 3 ribs celery, thinly sliced
  • 2 cups shredded sorrel leaves
  • Ingredients


  1. In a small bowl, whisk the lemon juice, mustard, and salt together.  Gradually whisk in the olive oil, drop by drop, until emulsified and smooth.
  2. In a salad bowl, toss the endive, celery, and sorrel together.  Pour the dressing over the salad and toss.  Serve immediately.

This recipe was featured on Season 7 - Episode 711.

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