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.

Seamus Mullen
Source: EatingWell Magazine, March/April 2017


Recipe Summary

40 mins
40 mins




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; protein 3.4g 7% DV; carbohydrates 6.7g 2% DV; dietary fiber 1.7g 7% DV; sugars 3.8g; fat 12.4g 19% DV; saturated fat 3.2g 16% DV; cholesterol 12.3mg 4% DV; vitamin a iu 465IU 9% DV; niacin equivalents 1.7mg 13% DV; vitamin b6 0.2mg 10% DV; vitamin c 19.4mg 32% DV; folate 32.8mcg 8% DV; calcium 119.6mg 12% DV; iron 0.7mg 4% DV; magnesium 21.4mg 8% DV; potassium 271.4mg 8% DV; sodium 331mg 13% DV; thiaminmg 4% DV; added sugar 1g; calories from fat 111.4kcal.

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