Sorrel, a lovely French herb similar to spinach in texture but with a lemony flavor, is a wonderful base for a salad, topping for a light sandwich at lunch, or when cooked into a soup or flavorful sauce. Growing sorrel in our garden this year has been a delight, and with a lot of it on hand, I have been experimenting with it in all the above-mentioned ways.
For this lovely French-inspired salad, I topped the tender sorrel leaves with a hearty white bean ragout flavored with sliced garlic, one anchovy and fresh rosemary. To complement the lovely green color of the sorrel, I like to serve this warm salad with rounds of garlic and herb goat cheese encrusted in chopped pistachios. Serve this dish with slices of toasted baguette so that you have something to spread the creamy goat cheese on to.
(To view this recipe, click on the blue title of the blog post above*)
Sorrel & Garlicky White Bean Salad with Pistachio-Crusted Goat Cheese
Ingredients:
- 2 cups sorrel, rinsed and patted dry (baby spinach, watercress or arugula would also work well*)
- 1 anchovy filet
- 1 teaspoon olive oil
- 4 garlic cloves, thinly sliced
- 1 can white beans, drained and rinsed
- 2 tablespoons fresh rosemary, chopped
- 1 cup salt-free chicken broth
- Salt and pepper
- 4 oz. garlic and herb goat cheese, cut into 5 or 6 rounds
- ¼ cup chopped pistachios (I like to do this in a food processor)
- lemon wedges, for serving
Directions:
- Place the sorrel on a serving platter.
- To cook the white beans, place the anchovy, oil, and garlic in a large saute pan or saucepan. Heat over medium heat and cook, stirring constantly for about 3 minutes–until the anchovy has dissolved and the garlic is cooked. Add in the white beans and rosemary; season with 1/2 teaspoon of salt and a big grinding of black pepper.
- Add in the chicken stock and cook for 10-12 minutes, so that the flavors come together nicely.
- Dip each round of goat cheese into a shallow bowl filled with the chopped pistachios.
- Serve the warm beans on top of the sorrel, along with the pistachio goat cheese rounds, with lemon wedges on the side.
Tagged: chicken stock, garlic, goat cheese, pistachio-crusted goat cheese, pistachios, rosemary, Salad, sorrel, Sorrel & Garlicky White Bean Salad with Pistachio-Crusted Goat Cheese, sorrel salad, vegetarian, white beans
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