Gwen's Citrus~Sorrel Dressing
I have a happy patch of French sorrel that wintered over extra well. It's all ready to pick. In year's past I have sautéed sorrel to put on top of eggs or in omelettes (yum), but today I wondered if the lemony flavor of the sorrel would make a tasty salad dressing. It did...yum-squared! or one might even say y2.
Since it's so lemony (and peppery) I paired it with the juice of a sweet orange and some basil. Without the avocado it's a super light, perfume-like dressing perfect for a salad comprised of just lettuce. Any other salad "toppings" would overpower the sorrel flavor that you want to appreciate. Adding the avocado and perhaps an extra squeeze of lime or lemon juice would add a little weight to it for a hearty salad, say, with diced chicken or salmon. Save the rest of the avocado, though, and slice it to garnish the salad. Any leftover dressing (if any:) can be thinned with a little more orange juice and/or olive oil.
1 large bunch Sorrel leaves (about 15)
1/2 C parsley, fresh
1/4- 1/3 C basil leaves, fresh
1 clove garlic, sliced
1/3 C orange juice (about 1 large orange)
1 1/2 tsp lemon juice or lime juice
1/4 tsp orange blossom water
1 tsp honey (optional)
1/4 avocado (optional if you want creamier dressing)
1/2 C olive oil, extra virgin
1/4 tsp sea salt
- Strip stems from the sorrel and discard the stems. Wash and spin-dry the sorrel, basil and parsley.
- Add all ingredients to the blender, except olive oil and avocado. Blend on high for about 45 seconds. Through the lid, with the motor running, add the avocado and drizzle in the olive oil until well-blended.
- Dip a piece of lettuce in the dressing and eat to see if the dressing needs more salt or a squeeze of lime or lemon juice, or a bit more honey. Adjust seasoning if needed. You can even blend in more sorrel at this point if you want a stronger sorrel flavor.