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Sorrel and buttermilk

Sorrel and buttermilk

Tru, Chicago

This dish, which resembles a terrarium, is one of the first things Tru serves on its $158 tasting menu.

“We wanted something to add a huge, bright, unique flavor, and sorrel was where we looked,” executive chef Anthony Martin said.

First, he purées sorrel leaves, strains the juice and freezes it in liquid nitrogen, “so it comes out like snow,” he said. He spoons the purée over buttermilk thickened with gelatin, so that it resembles a panna cotta.

Martin garnishes the dish with locally foraged dried mulberries and Afghan golden raisins, which are green and not as sweet as other raisins.

“They have almost a slight bitterness, like a green vegetable would have,” he said.

The dish is finished with other astringent herbs related to sorrel. Pictured here is red cross oxalis, although he also uses silver oxalis, depending on which one is fresher.

“The leaves are always surprising to people. They expect this micro green or something and they get this huge flavor,” Martin said. “It’s almost a shock to the system when you eat it.”

This story has been revised to reflect the following correction:

Correction: Jan. 6, 2014 This article has been updated to reflect Tru's correct location.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @FoodWriterDiary

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