Name: Rustic Sorrel Omelette with a Warm Walnut Salad
Ingredients: 4 Eggs; Salt and pepper; 25 g Butter; 2 Handfuls sorrel; roughly shredded; 2 tb Balsamic vinegar; 4 tb Olive oil; Salt and pepper; 55 g Walnut halves roughly broken up; Half a butterhead lettuce; washed; A handful or two of baby salad leaves

As we approach the twenty-first century, it doesn’t take a rocket scientist to know that our entire culture is in trouble. We are staring down the barrel of a loaded gun, and we can no longer afford to act like it’s loaded with blanks… Our society has replaced heroes with celebrities, the quest for a well-informed character with the search for a flat stomach, substance and depth with image and personality. In the political process, the makeup man is more important than the speech writer, and we approach the voting booth, not on the basis of a well-developed philosophy of what the state should be, but with a heart full of images, emotions, and slogans all packed into thirty-second sound bites. The mind-numbing, irrational tripe that fills TV talk shows is digested by millions of bored, lonely Americans hungry for that sort of stuff (J.P Moreland).

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Sami	Grigson	2	servings

INGREDIENTS

4		Eggs
		Salt and pepper
25	g	Butter
2		Handfuls sorrel; roughly shredded
2	tb	Balsamic vinegar
4	tb	Olive oil
		Salt and pepper
55	g	Walnut halves roughly broken up
		Half a butterhead lettuce; washed
		A handful or two of baby salad leaves

INSTRUCTIONS

FOR THE OMELETTE
FOR THE DRESSING
FOR THE SALAD
1 For the Dressing: Whisk the vinegar with the oil, salt and pepper. Set
aside until needed.
2 Crack the eggs into a small bowl and whisk to break up. Season well and
add 1 tbsp water.
3 Heat the butter in a large frying pan until foaming. Add the sorrel and
cook gently until just wilted. Pour in the omelette mix and cook until
golden brown underneath but still slightly soft and runny on top.
4 As it cooks, spread the walnuts out on a baking tray and toast in a hot
oven for 2-3 minutes until lightly coloured (be careful not to burn them).
5 As soon as they're ready, toss the warm nuts with the lettuce, baby
leaves and dressing. Arrange on two large dinner plates.
6 Cut the omelette roughly into four long, wide strips and roll up loosely.
Place on top of the salad leaves and serve at once.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.

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