Sorrel, a perennial herb common in French cooking, adds bright, lemony flavor to this healthy spring salad recipe. The red-veined variety is particularly pretty but if you can't find it, try using baby arugula, pea shoots or mixed greens. Source: EatingWell Magazine, March/April 2017

Seamus Mullen




Instructions Checklist
  • To prepare dressing: Combine anchovies, garlic, lemon juice, vinegar and honey in a blender; process until almost smooth. With the motor running, drizzle in oil through the feed tube and process until creamy. Season with 1/4 teaspoon salt and pepper to taste.

  • To prepare salad: Combine radishes, sorrel (or arugula), shallot, basil and tarragon in a large mixing bowl. Season with salt and pepper. Gently toss with 1/2 cup of the dressing (reserve the remaining dressing for another use). Transfer to a serving bowl or platter. Top with feta (or goat cheese), lemon zest, horseradish and a sprinkle of Piment d'Espelette, if desired. Serve immediately.


To make ahead: Refrigerate dressing (Step 1) for up to 3 days; bring to room temperature before using.

Nutrition Facts

148 calories; total fat 12.4g 19% DV; saturated fat 3.2g; cholesterol 12mg 4% DV; sodium 331mg 13% DV; potassium 271mg 8% DV; carbohydrates 6.7g 2% DV; fiber 1.7g 7% DV; sugar 4g; protein 3.4g 7% DV; exchange other carbs 1; vitamin a iu 465IU; niacin equivalents 2mg; vitamin b6mg; vitamin c 19mg; folate 33mcg; calcium 120mg; iron 1mg; magnesium 21mg; thiaminmg; added sugar 1g.

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Rating: 5 stars
This will be my go to summer party salad recipe. Read More