Recipe: What the heck is French Sorrel?

You'll likely only see it this one time because it's fairly unusual, but it is a fun thing to add a little change once in awhile. Is it a green or a spice? Frankly I'm not really sure, but it sure does have a distinctive flavor. It's very lemony, in case you haven't ever nibbled it before.


To store, put French sorrel into a sealed plastic bag and keep in the refrigerator. Sorrel does not dry well, but it can be frozen successfully. Its leaves, rich in potassium and vitamins C and A, will keep its beneficial qualities and great taste for a long time, but they are especially good when fresh.
Slivered sorrel leaves add a tangy accent to fresh salads. Add its spunky taste to scrambled eggs and

omelets. Seafood, chicken, veal, lamb, pheasant dishes welcome its bite. Hearty meat stews like its acidic contribution. Shred into soups with a tomato or fish base. Add its pizzazz to rice and lentils. Make a sorrel based sauce; drizzle over grilled, sautéed or marinated portabella mushrooms. Fold into mayonnaise and creamy sauces. Tuck a shredded leaf or two in sandwiches. Experiment with this herb in savory dishes, adding a little at a time until desired taste is reached.
Use generously when cooking sorrel as it reduces greatly in volume. Pureed sorrel wakes up cooked vegetables. Pair with asparagus, green and yellow string beans, turnips, cauliflower and summer squash. Use less lemon and vinegar in recipes when including sorrel. Do not cook in aluminum or iron pans as sorrel will develop a metallic taste. Use a stainless-steel knife for cutting. Stems are tough and should be removed.




TUNA DIP WITH HERBS AND CAPERS

two 6-ounce cans solid white tuna packed in oil, drained well
a 10 1/4-ounce package soft tofu, drained
3 spring onions, minced
1 carrot, shredded fine
2 tablespoons minced fresh parsley leaves
2 tablespoons drained capers, chopped
3 tablespoons fresh lemon juice OR leaves of sorrel
Accompaniment: crackers or assorted crudites
In a bowl stir tuna with a fork until finely flaked. In another bowl whisk tofu until smooth. Stir tofu
and remaining ingredients into tuna until combined and season with salt and pepper. Serve dip with
crackers or crudites.