tender spring greens with sorrel dressing

filed under:
salad lettuce sorrel

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(contributed by Nancy)

I can’t think of anything better than tender young lettuce.  This dressing really shows it off and has a delightful tang.
Recipe adapted from Homegrown: A Growing Guide for Creating a Cook’s Garden

¼ cup sour cream
¼ cup plain whole-milk yogurt
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon red-wine vinegar
2 tablespoons extra-virgin olive oil
pinch of coarse sea salt
⅓ cup sorrel leaves, finely chopped
4 large handfuls tender spring lettuce, torn into bite-size pieces
1 small bunch chives, roughly chopped
4 sprigs dill, roughly chopped
freshly ground black pepper

1. In a blender, blend the sour cream, yogurt, mustard, garlic, vinegar, olive oil, salt and sorrel until very smooth, about 1 minute. Thin with water if it’s too thick. Set aside.
2. In a large mixing bowl, toss the lettuce, chives and dill with about half of the dressing; add more if desired, just enough to coat the leaves. Season with salt and pepper and serve immediately.