Ingredients
50g wild cabbage
20g wild sorrel
1 shallot or small onion
1/2 garlic clove, pureed
2tbsp organic apple cider vinegar
3tbsp extra virgin olive oil
30g pine nuts
Salt & Pepper
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Method
1. Roast the pine nuts in an oven until golden brown.
2. Finely dice the shallot and add to a small mixing bowl with the garlic and a good pinch of salt, pour over the vinegar.
3. Stack the sorrel leaves up and shred them finely with a very sharp knife - to prevent bruising, chop back through the leaves so that its all finely chopped.
4. Add to the bowl and mix together, pour over the olive oil and stir it in.
5. Check the seasoning and add a small squeeze of lemon juice if you like a little more tartness.
6. Bring a saucepan of water to the boil and season it really well with good quality salt, it should almost taste like sea water! It may seem excessive but the salt is actually preventing the vegetable leaching its minerals into the water, and also keeping the nice green colour intact.
7. Blanch the cabbage in one piece for 1 minute, it will be really crunchy and only just cooked but the texture works really well with the edgy salsa.
8. Strain and shake out excess water, then onto a serving dish and dress with the salsa and scatter over the pine nuts to finish.