Asparagus & Sorrel Salad

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.

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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.
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