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Sorrel and Herbs Salad




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Recipe By Chef Jim Coleman

If you can’t find sorrel, substitute spinach with a little bit of lemon juice. To make this a Meatless Monday meal, add some cooked quinoa and a handful of toasted nuts.

Makes 4 servings

Ingredients

  • ¼ pound sorrel
  • 1 small head of leaf lettuce
  • 4 tarragon leaves
  • 2 sprigs of chervil
  • 1/3 cup fresh basil leaves
  • 1 teaspoon chopped chives
  • ¼ cup olive oil
  • 2 tablespoons tarragon vinegar
  • Salt and pepper to taste

Directions

    1. Clean and wash the sorrel and lettuce under cold running water. Tear the leaves into bite-size pieces.
    2. Mince the tarragon, chervil and basil leaves. Toss these herbs with the sorrel lettuce and chives. Place the salad greens in the refrigerator to chill for 10 minutes.
    3. While the greens are chilling, whisk together the oil and vinegar, and season the dressing to taste with salt and pepper. Toss the dressing with the greens and serve immediately.
Photo by Flicker user psd / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


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Photo by Flicker user mollycakes / CC BY-NC 2.0



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By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.




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