Sorrel has a naturally tart flavor. For this uncooked salad, it is thinly sliced and tossed with onion massaged with salt and olive oil. Because the leaves are already tart, use only a little lemon or none at all. Sorrel wilts quickly once dressed, so toss the salad just before serving.
Remove the tough stems from the sorrel. Wash the leaves 2 times in plenty of water and drain them in a colander. Pat them dry with paper towels and cut them into 1 cm strips.
Thinly slice the onion into half-moons. Rub it with a pinch of salt in your palm, then rinse it with cold water and drain.
Gently toss the sorrel with the onion, chopped mint, olive oil, lemon juice, salt, and red pepper flakes. Serve immediately.
Buy sorrel (Rumex acetosa) from a market, or forage it only if someone knowledgeable has identified it for you. Do not gather it beside roads or from fields treated with pesticides. Toss the salad just before serving; leaves left with salt and oil will wilt.
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