2/3 cup sorrel leaves
1/3 cup mint leaves
1/2 cup parsley leaves
1 tablespoon grated lemon zest
1 teaspoon red pepper flakes
5 cloves chopped garlic
1/3 cup good quality olive oil
Salt and freshly ground pepper
1 tablespoon lemon juice
Cultivated widely throughout the world sorrel is valued for its lemony astringent flavour making it a great accompaniment for fatty fish - especially salmon - and in our recipe today a great partner for lamb chops. Served raw in salads the sorrel leaf is a welcome acidic addition. When cooked it often turns a dull green which probably explains why the French love to hid it in omelettes - a classic usage. It is also an essential ingredient in the famous Essiac tea.
High in potassium and vitamin A it health claims include boosting eyesight, improving digestion and strengthening the immune system. Very easy to grow, sorrel tolerates must soils and once established becomes an almost year round source of punchy lemon leaves to brighten up a salad.
This fast recipe substitutes the strong, acidic, lemony flavour of sorrel for the assertive anchovy, usually associated with salsa verde, delivering an easy, vegetarian salsa verde. Great on grilled eggplant or salmon this fresh salsa verde would also be delicious with a side of wilted Swiss chard or curly kale sautéed with shallots served with grilled lamb loin chops.
INSTRUCTIONS Combine the first 6 ingredients in a food processor and whizz. Dribble in the olive oil. Season with salt and pepper. If using right away stir in the lemon juice. If using later hold off adding the juice until just before service.
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