2000s Recipes + Menus

Sorrel Salad with Creamy Chive Dressing

Serves4
  • Active time:30 min
  • Start to finish: 30 min
May 2003

For dressing

  • 1/4 cup whole-milk yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced shallot
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt

For salad

  • 1/2 lb sorrel*, coarse stems discarded and leaves torn into bite-size pieces (4 cups)
  • 1/2 lb hearts of romaine, torn into bite-size pieces (4 cups)
  • 1/4 lb frisée, trimmed and torn into bite-size pieces (2 cups)
  • 1/2 cup loosely packed fresh flat-leaf parsley
  • 2 tablespoons loosely packed fresh tarragon, leaves coarsely chopped if large

Make dressing:

  • Whisk together all dressing ingredients in a large bowl.

Make salad:

  • Toss together all salad ingredients with dressing in bowl. Season with salt and pepper.
*Available at specialty produce markets and Indian Rock Produce (800-882-0512 or 215-536-9600).

Each serving about 43 calories and 1 gram fat.

Recipe by Allison Ehri

Keywords
vegetarian,
allison ehri,
sorrel,
salad,
dairy

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