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
*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.