Giant sorrel salad

I quite often make this nice looking salad to serve on the side of various dishes. Sorrel tastes lovely and its green leaves with contrasting purple stripes add some eye-catching color to the salads.  The grapes bring sweetness to it, while Parmesan chips add their own characteristic and somewhat salty flavor.

As I have mentioned before it is sort of pointless to say too much about quantity here since this very much boils down to the size of the salad bowl – or how many diners. Occasionally your estimates might be a bit off, but it really doesn’t matter too much.


  • Giant sorrel
  • Lettuce
  • Grapes (10-20)
  • Cucumber (half)
  • Frond of green onion
  • Parmesan chips
  • salt, sugar, lemon pepper
  • Parmesan chips
  • light balsamic vinegar (on your taste)

Tear the salad in pieces using the same amount of both of them. Cut the cucumber in small cubes and one frond of a green onion in even smaller pieces. Cut the grapes in half, then add Parmesan chips, salt, sugar and lemon pepper (to your taste).
Mix all the ingredients well (except dressing).
Pour in the light balsamic vinegar, toss to mix it properly.

Tags: giant sorrel grapes

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