Advertisement

Green-on-green salad

Time 35 minutes
Yields Serves 6
Green-on-green salad
1

Toss together the butter lettuce, romaine and torn sorrel in a glass bowl. Cover with damp paper towels and refrigerate until ready to serve.

2

While the greens are chilling, place the mayonnaise, sour cream, garlic, green onion, chopped sorrel, anchovies, lemon juice, dill weed and milk in a blender and blend until smooth. Add salt and pepper to taste, then blend to incorporate them.

3

Spoon the dressing onto chilled greens and toss gently.

There’s sorrel in both the salad and the dressing.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.