There's something old-fashioned and substantial about sorrel. The pretty, distinctively lemony green is terrific tossed in with spring greens and baby spinach. It adds a tart note that's nicely balanced with a mild or mellow vinaigrette (balsamic vinegar, or raspberry vinegar); it imparts subtle flavor to poached and baked fish and has an affinity for potatoes. Be warned, though, when cooked sorrel's vibrant green goes army gray. Just add a few chopped herbs (parsley, basil) to perk things up.
Make this easy gratin with buttery Yukon Gold or Yellow Finn potatoes and vary the cheese to taste. It makes a simple dinner served with a salad of young spinach and spring greens or a rich side to roast chicken.
What's your signature dish? Please send your recipes, along with stories, to Beth Dooley at bdirish@earthlink.net or by mail to Star Tribune, Taste/ One Great dish, 425 Portland Av. S., Minneapolis, MN 55488. All letters, stories and recipe submissions become the property of Beth Dooley.
