Sorrel Salad Recipe
I love my traditional cuisine for its simplicity and rich taste. This sorrel salad comes to prove that. Only a few ingredients gather and make one healthy vegan dish, that’s very delicious when served warm or cold. Sorrel or Aveluk, as we call it in Armenian, is a unique green. We pickup the greed in summertime, braid into long strands, dry under sun and when the comfort food season is on, we make soups and salads.
A few quick steps needed to prep and get it ready for cooking.
You want to set the dry sorrel, in hot water, twice, discard the water and cook with cold water, until tender.
There are many variations of sorrel soups and salads. I recently uploaded a quick tutorial for a simple soup, if you haven’t watched it , please do so and make that delicious, healthy meal for your family or just yourself. It’s too good to miss .
I’ll share my original recipe for sorrel salad and hope you give it a try.
2.5 oz dry sorrel (see fruitlavash.com to purchase online ) , most Armenian food markets have it for sale
Hot water for wetting the sorrel and cold water for cooking
¼ cup fine bulgur (I use #1 grind) plus ¼ cup hot water for wetting the bulgur
1 medium size onion, finely chopped
3-5 tbs olive oil
½ tsp ground black pepper
¼ tsp ground red chili pepper or cayenne
1-2 cloves of garlic, minced
¼ cup crushed walnuts
¼ cup pomegranate seeds
Salt to taste
Start by prepping and cooking the sorrel
Wet in hot water twice for 30 minutes each time, then cook with cold water until tender, may take 15-20 minutes
Strain the water , squeeze out any excess water, chop coarsely and set aside
Wet the bulgur in hot water and set aside while you cook the rest of your ingredients
Sauté the onions with olive oil
Add chopped sorrel, salt and peppers, mix to combine
Cook 2-3 minutes , remove off the heat
Add, garlic, walnuts and pomegranate seed
Mix thoroughly and enjoy warm or cold