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Salad Of Sorrel, Endive And Mushrooms With Walnut Dressing

Prep time
30 mins
Entrée | Side dishes | Salads
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free

Adapted from


“This earthy salad recipe is adapted from Elizabeth Schneider's Uncommon Fruits & Vegetables (Perennial Library 1986). The sourness of the sorrel and bitterness of the endive are countered by the sweetness of balsamic vinegar and walnuts.” –


1⁄3 cwalnuts
1 Tbalsamic vinegar
1 Tcider vinegar
1⁄4 tsalt
3 Twalnut oil (or sunflower oil)
2 Tpeanut oil
1⁄2 lbsorrel
1⁄2 lbbelgian endive
1⁄2 lbmushrooms
  pepper (to taste)


Toast your walnuts in a 375-degree oven or on the stove until they are fragrant. Cool, and chop into coarse pieces. Combine vinegars and salt in a glass jar. Give it a good whisk with a spoon to fully integrate the ingredients. Add the oils and shake thoroughly, until emulsified. Set aside. Strip off any tough sorrel stems and ribs. Cut the leaves on a diagonal into narrow strips- about ¼ inch wide. Trip the bases and core the endives. Thinly slice, again in about ¼ inch slices. Clean your mushrooms with a damp cloth. Avoid submerging them in water to clean, as they are highly absorbent and will carry extra liquid into your salad. Slice thinly with stem on, about ¼ inch thick. Toss the sorrel, endive and mushrooms in a large serving bowl. Add the walnuts and the pepper, than pour the dressing over the salad. Toss gently and serve with a side of crusty French bread!