Sorrel Dressing and Vinaigrette

To walk in nature and forage for fresh ingredients for cooking and eating is a luxury we
really enjoy here in the Nordic countries. Just make sure that what you pick grows far away
from busy roads so it will be free from pollution, and tasty.

I always snack on sorrel leaves during my walks in the woods—their fresh tang is especially nice in very early summer. Don’t miss the opportunity to pick and freeze them for later; that way you can then enjoy a delicious green dressing any time of the year.

The other salad dressing is a richer variation on a French vinaigrette, which is typically
made from three parts olive oil to one part red wine vinegar, seasoned with salt, pepper,
and occasionally a dab of Dijon mustard.

Here I’ve used cold-pressed, lemon-infused avocado oil and some fine, dark balsamic
vinegar. Dressing enhances both the taste and nutritional value of a green salad; it makes a
great difference from just eating the leaves plain.

Sorrel Dressing
• 1¼ cup (300 ml) tender sorrel leaves
• juice from ½ lemon
• 2 teaspoons white balsamic vinegar
• ¼ teaspoon salt
• 6¾ fl. oz. (200 ml) mild, cold-pressed olive oil

Rinse the sorrel leaves and remove the stalks. Place them in the bowl of a food processor
and add lemon juice, vinegar, and salt. Process until the leaves are finely shredded.

Pour the oil carefully through the tube feeder while continuing to process. Keep blending
until you have an intensely green dressing, and then let it stand for a while to let the flavors
develop. Pour the dressing through a fine-mesh sieve to remove the leaves, and store it in
the refrigerator. Let it come to room temperature before serving so the olive oil returns to
liquid.

Vinaigrette with Avocado Oil and Balsamic Vinegar
• 3 tablespoons cold-pressed avocado oil, infused with lemon
• 1 tablespoon best-quality, dark balsamic vinegar
• pinch of salt
• pinch of coarsely ground black pepper

Mix oil and vinegar with the spices. Taste and adjust seasoning if needed. Pour the
dressing into a small bottle with a cork stopper (this will make it easier to shake the bottle
before adding the dressing to the salad). This dressing keeps for a long time at room
temperature.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund