Asparagus & Sorrel Salad
Guest Chef Recipe
Asparagus & Sorrel Salad with new potatoes, raspberry vinegar and toasted almonds. Sorrel has a delicate, acidic, lemony flavour. A little is a lot; the sorrel is thrown onto the salad at the last minute and works with the raspberry vinegar to lift all the other ingredients.
Ingredients:
- 400g small new potatoes, washed with skins left on
- 500g asparagus, trimmed
- ½ lemon
- I tbsp fine sea salt flakes
- 2 small little gem lettuces, separated, washed and shaken dry
- 1 small radicchio, separated, washed and shaken dry
- 60g flaked almonds
- 20 field sorrel leaves/ 20 wood sorrel leaf stems, roughly chopped
For the dressing:
- 40ml raspberry vinegar
- 1 tbsp maple or agave syrup
- 1 level tsp Dijon mustard
- 100ml light rapeseed oil
- 1 tsp fine sea salt flakes
- A good twist of ground black pepper
Method:
- Cover the new potatoes with cold water and bring to the boil in a small pan, cook for about 20 minutes. Strain and allow to cool.
- Meanwhile bring 2 litres water to the boil in a large pan, add the sea salt flakes and half a lemon. Add the asparagus spears and blanch for about 3 to 4 minutes (depending on thickness), put straight into cold, still water to rapidly chill. Strain carefully and set aside.
- Toast the almonds until golden, either under the grill or in the oven, then allow to cool.
- To make the dressing, simply blend/whizz all the ingredients together for 1 to 2 minutes on high.
- Cut the cooled potatoes into quarters, place in a bowl with all the other ingredients, add the dressing, toss and mix, finally sprinkling on the sorrel and toasted almonds.
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