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. Source: EatingWell Magazine, July / August 2020

Ben Bebenroth


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high

  • 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.


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 calories; 10.1 g total fat; 3.1 g saturated fat; 2 mg cholesterol; 250 mg sodium. 716 mg potassium; 9.9 g carbohydrates; 4 g fiber; 5 g sugar; 5.1 g protein; 2393 IU vitamin a iu; 50 mg vitamin c; 65 mcg folate; 74 mg calcium; 2 mg iron; 62 mg magnesium;