Green salad with sorrel leaves and blue cheese dressing – fresh and foraged
As sorrel is still in season let’s make the most of it and prepare another delicious recipe. This time it is green salad with sorrel leaves and blue cheese dressing. There are numerous recipes for salads with sorrel. My 5-element one is a simplified version to make it super quick and easy plus the blue cheese dressing for an extra zinc.
The preparation
Wash and tear roughly various lettuce leaves. To make 3 servings, this time I used 6 iceberg lettuce leaves, a handful of sorrel, 8 small dandelion leaves and about 10 slices of cucumber. However, feel free to add any kind of leaves you have in the kitchen, these can be rocket, spinach, romaine lettuce or anything else. Also, feel free to add some tomatoes, onion or radishes. Literally, you can add anything you have or can forage.
To make the blue cheese dressing
In a medium-sized mixing bowl add the following:
- Salty 50g blue cheese, mash it with a fork,
- Sour 2-3 tablespoons of lemon juice,
- Bitter a pinch of dried thyme (or a few leaves of fresh one), a small pinch of turmeric,
- Sweet 1/4 cup of olive oil,
- Pungent a pinch of black pepper, a pinch of freshly ground coriander (optional), a small pinch of cayenne,
- Salty a pinch of sea salt (check the flavour to make sure you need to add salt as some types of blue cheese can be quite salty).
The dressing does not need to be very smooth. However, if you prefer it this way you may want to blend it. Pour the sauce over your salad. To finish off, sprinkle it with some roasted hemp seeds or any other seeds to suit your liking.
The salad will go perfectly with crispy French fries, crunchy cauliflower bites or tomato and feta pasta.
For other foraged recipes see Stinging Nettles Crisps or Creamy and Sour Sorrel Soup.
