6 medium-sized sweet sorrels, cleaned (set aside some leaves)
2 tablespoons of salt
1/4 cup plus 2 soup spoons of olive oil
1 tablespoon of coriander seeds
1 pinch of black pepper
2 oranges in segments, peeled and pith removed
2 lemons in segments
1 tomato, peeled and seeded, cut into cubes
1/4 cup of black olives, pitless, halved
6 medium-sized sweet sorrels, cleaned (set aside some leaves)
2 tablespoons of salt
1/4 cup plus 2 soup spoons of olive oil
1 tablespoon of coriander seeds
1 pinch of black pepper
2 oranges in segments, peeled and pith removed
2 lemons in segments
1 tomato, peeled and seeded, cut into cubes
1/4 cup of black olives, pitless, halved
Cut the sweet sorrel in half lengthwise, then slice it finely (you can also use a processor)
Layer the sweet sorrel on a plate
Set aside
In a processor, combine the salt, olive oil, coriander seeds, black pepper, orange segments, and lemon segments
Process quickly until well mixed
In a non-stick pan or skillet, combine the lemon-lime dressing and tomato cubes
Cook over low heat for 3 minutes
Spread this dressing over the sweet sorrel and mix
Add the olives and some leaves of sweet sorrel
Serve immediately
Serves 10 portions
149 calories per serving.
