| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Tessa’s, Seasonal, Kitchen | 1 | servings |
INGREDIENTS
| 4 | Sticks celery | |
| 2 | Cox's pippin apples | |
| 1 | bn | Watercress |
| 1 | Handful French sorrel leaves | |
| 1 | sm | Hand buckler leaf sorrel |
| 1 | Handful baby spinach leaves | |
| 2 | Limes; juice of | |
| 2 | ts | Light flower honey; (runny) |
| Salt and freshly ground black pepper | ||
| 1 | sm | Clov garlic; crushed |
| 6 | tb | Walnut oil |
INSTRUCTIONS
DRESSING First make the dressing: Whisk all the ingredients together in a bowl and check the seasoning. Adjust if necessary. Wash and dry watercress, spinach and buckler leaf sorrel. Remove leaves from thick inner membrane of French sorrel. Roll them into a cigar shape and shred with a sharp knife (chiffonade). Wash and core apples. Leave skins on. Slice thinly. Thinly slice the celery. Mix all salad ingredients lightly together in a bowl, sprinkle on the dressing and toss lightly. Serve immediately. This is very refreshing served with the cannelloni of leeks and mushrooms. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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