Sorrel, celery and apple salad with honey and lime dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Sticks celery | |
| 2 | Cox's pippin apples | |
| 1 | bunch | Watercress |
| 1 | Handful French sorrel leaves | |
| 1 | small | Hand buckler leaf sorrel |
| 1 | Handful baby spinach leaves | |
| 2 | Limes; juice of | |
| 2 | teaspoons | Light flower honey; (runny) |
| Salt and freshly ground black pepper | ||
| 1 | small | Clov garlic; crushed |
| 6 | tablespoons | Walnut oil |
Directions
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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