Sorrel tartine with mustard oil, my punch in the nose lunch

I love simple tartines for lunch. I also love using my “strange ingredients” to make something a bit different. Of course you can play with this recipe and make it your own by swapping with your own weird ingredients.

The key of this recipe is a little bottle. It is cute but contains a fierce product… This is mustard oil. I buy it in one of my favourite Asian supermarket in Sydney, the IGA in Market City above Paddy’s Market.

If you take a good whiff you might actually collapse ;) It is as strong as wasabi but in a more volatile way. I use it to make one of the simplest and most delicious salad which is chopped cucumber, lemon, wasabi oil, salt and pepper. It is so good and so quick to make. Kids don’t like it though, if it is too strong, just add a drop for a family meal.

But back to my tartine, the idea here is to make something which will punch you in the nose.

I use my own bread but you can use any sourdough bread or any bread really. I cut a slightly larger slice than I would for a sandwich and butter it lightly. Then I make a bed of coarsely chopped sorrel leaves from my garden. They’re super easy to grow in Sydney, never die in Winter as they would in France, and can be eaten all year round in soup, salads, and these special French sauces for fish.

On this bed of sorrel I place a slice of ham. I pour a few drops of oil in a spoon and with my finger, you can use a kitchen brush, I spread the oil on the ham. I cut a few pieces of pepper cheddar and sprinkle it all with lemon thyme, parsley and more sorrel (baby leaves).

You can replace sorrel by lettuce or use both. Use wasabi instead of mustard oil. Choose any cheese instead of pepper cheddar.

This is simple but tastes divine.

If you liked it, share it :)

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