Recipes

Categories
More >

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

Ingredients

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

Directions

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.

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!