Asparagus & Sorrel Salad

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.

Click on a star to rate this recipe! You must log in first.

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Meal

  • mains
  • lunches
  • sides-light-meals-and-salads

Servings

4

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

Instructions

  1. 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.
  2. 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.
  3. Toast the almonds until golden, either under the grill or in the oven, then allow to cool.
  4. To make the dressing, simply blend/whizz all the ingredients together for 1 to 2 minutes on high.
  5. 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.
22602260

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Donate

Related recipes

Chilli Non Carne

This is a great one for making at the start of the week and freezing for quick meals. Serve with fluffy rice, cool vegan sour cream, guacamole and zingy lime…

Jerk Tofu with Rice & Peas

Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish – comfort food at its best! Photograph by Niki Webster

sticky-toffee

Vegan Sticky Toffee Puddings

There are few things in life as enjoyable as a sticky toffee pudding! Savour our scrumptiously veganised version of this classic British dessert, with a treacly date sponge covered in…

Leek, Mushroom and Blue ‘Cheese’ Quiche

One of the Viva! staff described this as the best quiche they’d ever had and another said ‘absolutely banging!’ Either way, it’s gone down pretty well and we hope you…

Patatas Bravas

This classic Spanish tapas dish is so delicious and easy too! Serve it with a green salad and garlic bread and it feels like a meal in itself. Even better,…

VRC app