Sorrel.
When poor Bilbo Baggins finds himself on the other side of the Misty Mountains in The Hobbit, pony-less and thus provision-less, one thing he grabs to eat along the trail is sorrel.
One of the first greens of spring, it brings a fresh burst of vitamin C, which in the raw state comes across as pucker sour. No lemons you say? At the start of spring, get your sour here.
Ingredients:
sorrel - handful
garlic cloves - 1 or 2
blanched almonds - small handful (optional)
Equipment:
cutting board & knife
or
small food processor
Prep:
Wash the sorrel and remove the stems.
Peel the garlic.
Cook:
Chop the garlic and sorrel (and optional almonds) into smithereens.
Ta-Da!
Gremolata as sour as you'd ever like, and not a lemon in sight.
Use to top anything that needs a little kick.
I used it on these giant beans, but it is great on cooked carrots, baked potatoes, roasted squash, fish baked in butter, garlic, parsley, salt & pepper, or mixed into mayo on a sandwich. The last Tbs goes into the base of a salad dressing perfectly.
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