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
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Ingredients

Dressing

Salad

Directions

  • 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.

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  • 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.

Tips

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

Nutrition Facts

148 calories; 12.4 g total fat; 12 mg cholesterol; 331 mg sodium. 6.7 g carbohydrates; 3.4 g protein; Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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Rating: 5 stars
05/09/2017
This will be my go to summer party salad recipe. Read More