Sourgrass Arugula Salad Recipe

Sourgrass, or Oxalis, is a commonly recognized wild plant noted for its tangy, lemon-like flavor due to the oxalic acid in its leaves. This unique taste makes it an excellent addition to various dishes. In addition to its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient for your culinary repertoire.

How to Identify Sourgrass

Here’s how you can recognize sourgrass in the wild:

  • Leaves: Sourgrass has trifoliate leaves, each stem bearing three heart-shaped leaflets that resemble clover.

  • Flowers: The plant produces small yellow flowers with five petals, usually blooming in clusters.

  • Stems: Its stems are often reddish and juicy, adding to its distinctive appearance.

  • Taste:  The best way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.

About the Recipe

Peppery arugula is gently tossed with refreshing sour grass leaves, sweet sliced strawberries, and tangy crumbled feta cheese and drizzled with balsamic glaze for a burst of flavor. This vibrant and delicious salad is perfect for showcasing the fresh and tangy taste of sourgrass in a light and refreshing dish.

Ingredients:

  • 4 cups arugula, washed and dried

  • 1 cup sliced strawberries

  • 1/4 cup crumbled feta cheese

  • 1/4 cup sourgrass leaves, washed and dried

  • Balsamic glaze, for drizzling

Instructions:

  1. Prepare the Ingredients: Wash the arugula leaves thoroughly and pat them dry with a clean kitchen towel. Place them in a large salad bowl. Rinse the strawberries under cold water, pat them dry with a paper towel, remove the stems, and slice them thinly.

  2. Combine in a Bowl: Scatter the sliced strawberries over the bed of arugula in the salad bowl.

  3. Add the Feta Cheese: Sprinkle crumbled feta cheese evenly over the strawberries and arugula.

  4. Add the Sourgrass Leaves: Scatter washed and dried sourgrass leaves over the salad ingredients.

  5. Drizzle the Glaze: Drizzle balsamic glaze over the salad, using as much or as little as desired to add a tangy sweetness.

  6. Toss the Salad: Gently toss the salad ingredients together until everything is evenly distributed and coated with the balsamic glaze.

  7. Serve: Transfer the sourgrass arugula salad to individual serving plates or bowls and serve immediately.

Join Our Foraging Classes & Explore More

Interested in exploring more wild plants like sourgrass? Join one of our foraging classes at forageSF to learn more about identifying and using wild edibles. You can also enhance your culinary skills with The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado