We are now into our third day in a row of temperatures in the over 90F range. Walking the dog at 6:30 am proved to be too hot for us both. It's hard to get up the energy to cook anything, and it's hard to get up the energy to eat as well. Easy salads seem to be the thing, but that can get boring pretty quickly, so I wanted to try some new greens.
I have a couple of sorrel plants in my garden that have gone wild over the past week and I thought I should do some harvesting. They almost look like my lettuce from last year before it bolted. I've always used sorrel in soups and stews, but I've never put it in a salad. It has a pronounced lemony flavour that is even stronger raw than it is when it's cooked.
I really enjoyed this salad, the yogurt based dressing was a nice change from my default vinaigrette. I tossed some toasted walnuts on top for a bit of crunch.
This recipe is adapted from Gourmet, May 2003
Sorrel Salad with Creamy Chive 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
1/2 pound sorrel, coarse stems discarded and leaves torn into bite-size pieces (4 cups)
1/2 pound hearts of leaf lettuce
1. Whisk together all dressing ingredients in a large bowl.
2.Toss together all salad ingredients with dressing in bowl. Season with salt and pepper.