Sorrel Summer Salad
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
1/4 lb Frisee, trimmed and torn into bite-size pieces
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 to taste. |
