What to do with perennial sorrel? Smoked Salmon Benedict with Sorrel Sauce

My friend gave me a clump of sorrel last year. I planted it promptly, and have done nothing with it.

Sorrel (Rumex acetosa)

Garden sorrel (Rumex acetosa)

We don’t eat much sorrel around here. I don’t see it in the supermarket or the farmer’s market. But it is the best kind of vegetable: a perennial that doesn’t require much in the way of care. I can tell it has been sampled rarely by a slug or snail, but I suppose it is too tangy for them to truly enjoy. I have not seen any sign of disease, despite the generous helping of neglect I have given it.

What am I afraid of?

I did a bit of searching around to find a recipe worth trying. The Splendid Table never lets me down.

Smoked Salmon Benedict with Sorrel Sauce

I made the recipe for one, which was actually worth the trouble. I started by roughly chopping the shallot. I’m not a chef; I don’t produce lovely square mince, especially when I’m cooking for myself. Next year, the shallots will come from my garden. I picked and washed a handful of sorrel leaves and chopped them roughly. I couldn’t find crumpets at the market, but I did find whole-wheat English muffins.

I started the sauce, browning the shallot and half the sorrel in butter. The sorrel cooks down instantly into a kind of slime-colored pulp, but do soldier on. Add the cream and salt. I used light cream instead of heavy.

Then I started poaching the egg. Not being the patient type who will turn an egg over and over in the water, I sprayed a ramekin with cooking spray and cracked in the egg.

Tip: Contrary to the recipe, start the egg before starting the sauce. The sauce cooks instantly and adhered to the pan. Fortunately, it was nothing a little white wine couldn’t cure. And maybe a dollop more butter.

A little bit of deglazing, and it’s time to assemble and eat. I garnished with the chives I harvested and froze a few weeks back.

smoked salmon benedict

The whole process took perhaps ten minutes, and the result was outstanding. It’s amazing how a little culinary effort can turn the day around. I felt like a civilized person as I sat down to eat–something I don’t typically feel before feasting on a cold turkey sandwich.

Treat yourself this week!

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5 thoughts on “What to do with perennial sorrel? Smoked Salmon Benedict with Sorrel Sauce

    • I suppose it depends on whom you ask. Wikipedia calls it an herb (differentiating it from a vegetable only by the volume of the plant typically used, i.e., accent vs. base ingredient); Scheeper’s Kitchen Garden seeds classifies it as a salad green. It can be used similarly to arugula, mache, or watercress, as the strongly flavored base for an interesting salad or side dish, or as a bright accent when combined with lettuces.

      It does look a lot like lettuce. My plant is perhaps 18 inches across, and I use a cut-and-come-again technique with it, harvesting only what I need. I’ll be doing some more experimenting with it this winter, and I will post any good results (or maybe any disasters–those are fun to read about). Sorrel soup is a classic French dish, but I’ve been resisting the temptation to try it in favor of smaller adventures here and there.

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