A few years ago, my pal Kudzu suggested I plant sorrel in a pot. If planted in the ground, she warned, it would run amok. Amazingly, the darn stuff keeps renewing itself, and I've had a pot of sorrel leaves now for some time.
But you can't just look at it appreciatively. You have to eat it.
I picked some to eat raw, in a salad. I hadn't made a meal of raw sorrel before, but it was tasty and I didn't die.
Cranky was in on this. We blended the sorrel with some Little Gem lettuce, pepper cress, mandolined radishes and mandolined fennel bulb. When you shave radishes, et al., that thinly, you are "making lettuce." No chunky chunks in this beautiful dish.
Knowing that sorrel leaves taste sour, I decided not to use any vinegar or lemon in the dressing. I envisioned myself drizzling olive oil over the salad, and asked my brain what would go with that. Honey. A drizzle of honey. (Salt and pepper, too, yes?)
I think I love my brain. Good call.