Bay Area Herbs & Specialties

Sorrel Summer Salad
South City Herb Butter
Basil Sunflower Seed Pesto
Salmon San Francisco Style
Herb Marinated Chicken
Fresh Herb Dip
Minted Lamb Chops
Basil Chicken Salad
Lemon Chervil Dressing
Herb Salad Classic
Capitola Seafood Salad
Dana's Baked Cheese Straws

Sorrel Summer Salad

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 lb sorrel, coarse stems discarded and leaves torn into bite-size pieces (4 cups)
1/2 lb hearts of romaine, torn into bite-size pieces
1/4 lb Frisee, trimmed and torn into bite-size pieces
1/2 cup loosely packed fresh flat-leaf parsley
2 tablespoons loosely packed fresh tarragon, leaves coarsely chopped if large

Make dressing:
Whisk together all dressing ingredients in a large bowl.

Make salad:
Toss together all salad ingredients with dressing in bowl. Season to taste.



Copyright 2006 Bay Area Herbs & Specialties