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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


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.

In a salad bowl, toss the endive, celery, and sorrel together.  Pour the dressing over the salad and toss.  Serve immediately.

This recipe is from Celebrations Italian Style by Mary Ann Esposito.


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