Yogurt, Chives, and Sorrel Dressing

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Category : Recipes, Salads

Photo of Salad with Yogurt, Chives and Sorrel Salad DressingGreenhouses allow us to enjoy fresh salad greens most of the year here in Whatcom County. DEVine Gardens has a colorful mix of various tender greens that I really enjoy.

Making a local dressing is a bit of a challenge, though. To the best of my knowledge, no one in Whatcom County produces a salad oil, the basis of most salad dressing recipes. The next alternative is frequently lemon juice, also not produced locally.

In this recipe I offer one possible solution for both problems. First, using yogurt as the main ingredient gives the dish a creamy texture similar to that given by salad oil. Second, the leaves of the sorrel plant have an acidic, lemony tang that is quite delicious.

Sorrel grows wild in our area, and can be grown easily¬† in the home garden, but it can also sometimes be a little too bitter for some people. When I don’t have much time, I prefer to buy locally grown sorrel in the grocery store. It will usually be a milder tasting variety.

  • Prep Time:
    15 min
  • Cook Time:
    0 min
  • Ready In:
    15 min
Servings: will dress at least 4 cups of salad greens
  • 1/4 cup creamy plain yogurt (Grace Harbor Farms, Custer)
  • 1 small clove garlic, very finely minced (Uprising Organics CSA, Bellingham)
  • 2 tbsp fresh sorrel, minced (The Growing Garden, Bellingham)
  • 2 tbsp chives, chopped (The Growing Garden, Bellingham)
  • 2 tbsp shallots, chopped (Hopewell Farm, Everson)
  • 1/4 tsp honey (Brookfield Farm, Maple Falls)*
  • pinch of salt (see article on Exceptions)

Note: Brookfield Farm’s Stinging Nettle Infused Honey is what I call a transitional food. The final product is prepared in Whatcom County, but some ingredients come from outside the County. In this case, the honey itself (before being infused with the nettles) is from Arlington in Snohomish County. I’ve since heard there’s a local Whatcom honey producer, so I’m trying to locate them.


Mix all ingredients in a large bowl.

Serving Suggestions:

I’ve use this dressing with some mixed salad greens (DEVine Gardens, Lynden and Custer) and some Easter Egg radishes (Broadleaf Farm, Everson). Easter Egg radishes are a mixed color variety that includes red, pink, purple, and white radishes–lovely! This salad is a good accompaniment for Rainy Day Crockpot Beef Stew and Roasted Potato Wedges.

Food Sources:

Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham
Uprising Organics CSA, Acme/Bellingham

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Comments (4)

Nancy, I’m growing a Meyer Lemon, which has, as I’m typing this, its first full grown lemon… It resides indoors during the winter, and then out on my patio during the late spring, summer, early fall. That might be the best way to locally source lemons. I did get my plant originally from a non-local source (Four Winds Nursery). Thanks so much for posting these recipes – I’m definitely going to try these for myself! >;-)

That’s fantastic news, Julianne! How big is the pot? How big is the lemon tree? I’d love to hear more details about how you’re growing it. Do you have a photo you could send? BTW, good to hear from you!

Hi, i love your receipe!
But how did you cut the radish? It looks so nice, i guess it is some kind of special knife that you’ve used?

Marina, it’s a tool that’s a piece of metal bent into ridges, like the corrugation of a cardboard box. It was part of a tool kit for making fancy vegetable garnishes that I bought many years ago. Here’s a fancier version in Amazon.

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