Monday, 29 May 2017

Sorrel, Chive & Mustard Salad Dressing

Here's one that's short and, well, not sweet. Zingy, sour even, but very lively and refreshing on crunchy greens. So far it looks like being a great early summer for greens and we have mad quantities of lettuce coming along in the garden, much of it self-sown. Lots of moisture and not too much heat will keep it tender and delicious.

And here's my annual entry in my ongoing argument that you should eat more (some!) sorrel. I'm happy to report that when we cleared out the overgrown bed in which our sorrel resides, a reasonable quantity had survived. We've re-settled it, and while I don't expect a bumper crop this year I hope next year it will be back to normal.

4 servings
15 minutes prep time

Sorrel, Chive & Mustard Salad Dressing

1/2 cup packed sorrel leaves
2 tablespoons packed chives
2 teaspoons Dijon mustard
1/4 cup mayonnaise - light is fine
1/4 cup yogurt or buttermilk
2 tablespoons apple cider vinegar
1/4 teaspoon salt
freshly ground black pepper to taste

Wash and roughly chop the sorrel and chives. Drain well and put them in the bowl of the food processor. Add the remaining ingredients and process until the herbs are finely chopped. Scrape out into the serving container and pass with a tossed green salad. Half an hour in the fridge before serving to allow the flavours to blend is not a bad idea.

Last year at this time I made Stracciatella with Sorrel & Spinach.

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