Sorrel is superb

Step 1

Wash and dry sorrel, cut out tough stems, stack and roll leaves, and slice rolled leaves into thin ribbons (chiffonade). Place in salad bowl.

Step 2

Make the dressing: Flatten the garlic cloves by placing them beneath the blade of a large chef's knife and giving the knife a whack with your fist, being careful to avoid the sharp edge. Sprinkle the salt onto the garlic, and with the knife at an angle almost flat to the cutting surface, alternately drag the edge back and forth and chop to crush the salt together with the garlic to make a paste. Place garlic paste in a small container and add the chopped olives, pepper, and olive oil. Whisk to combine.

Step 3

Toss the greens with the dressing, sprinkle with the toasted walnuts and raisins, and serve.