Recipe information
Yield
Makes 4 servings
Ingredients
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
Preparation
Make dressing:
Step 1
Whisk together all dressing ingredients in a large bowl.
Make salad:
Step 2
Toss together all salad ingredients with dressing in bowl. Season with salt and pepper.
Step 3
*Available at specialty produce markets and Indian Rock Produce (800-882-0512 or 215-536-9600).
Nutrition Per Serving
Each serving contains about 43 calories and 1 gram fat.
#### Nutritional analysis provided by Gourmet
