Sorrel and Sour Cream Dressing
Fresh sorrel brings its zingy, citrus flavour to this deliciously simple sauce. If you can get hold of raw unfiltered apple cider vinegar it will give the dressing a fresh tang reminiscent of crisp green apples. Use the dressing with poached salmon, cold roast pork or ham or, as here, to make a salad with leftover roast chicken, fresh wild leaves and toasted cobnuts or filberts.
- 20g common sorrel or sheep’s sorrel
- 1 tablespoon apple cider vinegar (raw unfiltered for preference)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons sour cream
- ½ teaspoon Dijon mustard
- Salt, to taste
- ½ teaspoon maple syrup or honey (optional)
- Put the sorrel, vinegar, oil, sour cream and mustard into a blender or small processor and blitz to combine. Leave to stand or a minute or so, for the flavours to develop, then taste.
- If the dressing is a little too sharp, you can mellow it by adding a little maple syrup or honey. Season with salt to taste and serve immediately, or store in a screwtop jar in the fridge for up to 3 days.
Recipe and photos by Otherwise for Wild Food UK