While spinach is a good leafy substitute for the sorrel in this salad, Ben Bebenroth, chef and owner of Cleveland's farm-to-table Spice Catering, sometimes uses thinly sliced raw rhubarb to mimic sorrel's tangy flavor in this summer squash salad.

Ben Bebenroth
Source: EatingWell Magazine, July / August 2020
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high

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  • Using a mandoline or vegetable peeler, thinly slice squash lengthwise until you encounter the seeds. Discard the seedy centers. Place the squash ribbons in a large bowl and toss with 1 tablespoon oil.

  • If using a large fennel bulb, cut in half lengthwise; leave baby fennel whole. Oil the grill rack. Grill the fennel, flipping occasionally, until tender and slightly charred, 10 to 12 minutes. Transfer to a rimmed baking sheet and drizzle with 1 tablespoon oil. When cool enough to handle, cut crosswise into 3/4-inch-wide pieces.

  • Add the fennel to the squash along with sorrel (or spinach), basil, parsley, chives and lemon juice to taste; toss. Sprinkle the salad with ricotta salata, salt, pepper and fennel fronds, if using. Drizzle with the remaining 1 tablespoon oil.

Tips

Nutrition bonus: Vitamin C (83% daily value), Vitamin A (48% dv).

Tip: Sorrel, a lemony-tasting, leafy green herb, contains high amounts of oxalic acid, which imparts a tart flavor. Spinach--along with a good squeeze of lemon juice--makes an excellent substitute.

Nutrition Facts

147.1 calories; protein 5.1g 10% DV; carbohydrates 9.9g 3% DV; exchange other carbs 0.5; dietary fiber 4g 16% DV; sugars 5.3g; fat 10.1g 16% DV; saturated fat 3.1g 16% DV; cholesterol 2.4mg 1% DV; vitamin a iu 2393IU 48% DV; vitamin c 50mg 83% DV; folate 65.4mcg 16% DV; calcium 74.1mg 7% DV; iron 1.9mg 11% DV; magnesium 61.8mg 22% DV; potassium 716.3mg 20% DV; sodium 249.8mg 10% DV.