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Spicy cucumber salad with sorrel

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Ingredients for 4 servings:

  • 1 cucumber(s)
  • 1 pepper, red, optional2
  • 8 leaves sorrel, large leaves
  • 2 tbsp oil
  • 150 g goat’s cheese or sheep’s cheese
  • salt and pepper
  • Sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cut the peeled cucumber into small cubes. Finely chop the deseeded bell pepper. Cut the cheese into small cubes. Remove the stalks from the sorrel and cut the leaves into small strips. Mix everything together, season with salt, pepper, and sugar, if desired, and stir in the oil. The sorrel eliminates the need for vinegar. You can, of course, use several small leaves instead of the large sorrel leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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