Sorrel Salad With Creamy Chive Dressing Recipes

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SORREL VICHYSSOISE



Sorrel Vichyssoise image

Categories     Soup/Stew     Milk/Cream     Food Processor     Leafy Green     Potato     Lunch     Leek     Summer     Chill     Gourmet

Yield Makes about 8 cups, serving 6 to 8

Number Of Ingredients 9

1 cup finely chopped white and pale green part of leek, washed well
1/2 cup finely chopped onion
2 tablespoons unsalted butter
1 pound boiling potatoes
4 cups chicken broth
2 cups water
1/2 pound fresh sorrel (available seasonally at specialty produce markets and some supermarkets), stems discarded and the leaves rinsed, spun dry, and shredded coarse (about 8 cups)
1/2 cup heavy cream
1/4 cup snipped fresh chives, or to taste, plus, if desired, additional for garnish

Steps:

  • In a large saucepan cook the leek and the onion with salt and pepper to taste in the butter over moderately low heat, stirring, until the vegetables are softened, add the potatoes, peeled and cut into 1-inch pieces, the broth, and the water, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are very tender. Stir in the sorrel and simmer the mixture for 1 minute. Purée the mixture in a blender in batches, transferring it as it is puréed to a bowl, and let it cool. Stir in the cream, the chives, and salt and pepper to taste, chill the soup, covered, for at least 4 hours or overnight, and serve it sprinkled with the additional chives.

SORREL GREEN-GODDESS DRESSING



Sorrel Green-Goddess Dressing image

While green goddess is traditionally made with chervil, chives, or tarragon, sorrel is an excellent stand-in. The verdant herb adds a distinctive tart, tangy flavor to the creamy dressing. Serve alongside Whole Coal-Roasted Vegetables or Grilled Whole Fish with Lemon and Thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 10m

Yield Makes 3 cups

Number Of Ingredients 6

3 anchovy fillets packed in oil
3/4 cup mayonnaise
1/2 cup sour cream or creme fraiche
1/2 cup buttermilk
Kosher salt and freshly ground pepper
2 1/2 cups lightly packed sorrel leaves, finely chopped, plus whole leaves for serving (optional)

Steps:

  • Combine anchovies, mayonnaise, sour cream, buttermilk, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth. Transfer to a bowl; stir in chopped sorrel. Garnish with sorrel leaves to serve. Dressing can be refrigerated in an airtight container (without garnish) up to 3 days.

SORREL SALAD WITH CREAMY CHIVE DRESSING



Sorrel Salad with Creamy Chive Dressing image

Categories     Salad     Leafy Green     Side     No-Cook     Low Fat     Quick & Easy     Yogurt     Spring     Healthy     Tarragon     Chive     Parsley     Lettuce     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

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 pound sorrel*, coarse stems discarded and leaves torn into bite-size pieces (4 cups)
1/2 pound hearts of romaine, torn into bite-size pieces (4 cups)
1/4 pound 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

Steps:

  • Make dressing:
  • Whisk together all dressing ingredients in a large bowl.
  • Make salad:
  • Toss together all salad ingredients with dressing in bowl. Season with salt and pepper.
  • *Available at specialty produce markets and Indian Rock Produce (800-882-0512 or 215-536-9600).

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