We decided to play with the iconic flavor combination of strawberries and rhubarb but we wanted to change things up. We substituted sorrel, a family member, for the the rhubarb. We seasoned the mixture with olive oil and salt. A rough mixing released some strawberry juices to dress the sorrel. The flavors blended as a savory condiment. While we ate it on its own, the salad would work well with fish, meat, additional vegetables, and cheese.
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