Skip to main content

Gwen's Citrus ~ Sorrel Dressing


 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

  1. Strip stems from the sorrel and discard the stems. Wash and spin-dry the sorrel, basil and parsley. 
  2. 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. 
  3. 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.




Comments

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

How to Freeze Avocados to Use in Smoothies

                                              How to Freeze Avocados to Use in Smoothies We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado! 6 avocados, ripe 6 TBL lemon juice, fresh-squeezed 6 sandwich-sized zip-loc plastic bags  1 ice-cream scoop that measures 1/4-cup servings 1 large tray Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to

Sweet Potato-Coconut Puree

Sweet Potato-Coconut Puree Makes 6 Cups (scant) This naturally sweet dish is perfect if you are craving something sweet and creamy. It's a delicious hot purée. Freshly grated nutmeg is key here. It's also delicious served cold or partially frozen  for a treat,  it's taste is reminiscent of pumpkin-pie ice cream if you double the spices (freezing subdues the spices, that's why you add more). I've noticed that sweet potatoes can come nearly as large as footballs and as small as dinner-rolls.  It's hard to guess what size sweet potato to get for most recipes if no weight measurement is given. I once mistakenly chose enormous Russets for my first vichyssoise and I could have spackled a wall with it.  So for this recipe, I give some guidelines: choose large sweet potatoes, about 1 pound each, and it will be thick and creamy, like my first, ahem, "vichyssoise".