A simple recipe for green garlic and sorrel (and a dressing to avoid)
Category: Food & Eating

A simple recipe for green garlic and sorrel (and a dressing to avoid)

By Seph Doliner:

A friend gave me bunches of green garlic and french sorrel from her beautiful urban garden. (Green garlic is immature, with wee bulbs and tender stems.) I chopped up several of those stems and a couple of sorrel leaves, added a radish and a little green cabbage, and sampled. So flavorful! Each taste was sharp and distinct (though the cabbage did overwhelm the others somewhat). Then, I mixed up a dressing of pickle juice, mayonnaise, ketchup, and black pepper. I really like this dressing on cabbage, sprouts, hard-boiled eggs, and potatoes. But to my surprise, on the garlic stems, sorrel, and radish, it tanked. All the formerly distinct flavors were submerged and merged into your basic mayo-moosh. Conclusion: Tender spring foods, no matter how vigorous their taste, need a delicate dressing, or none at all.

Image credit: Photo by Sandy Repp

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