| 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.
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