Chicory dressing

Yield: 1 Batch

Measure Ingredient
1 Garlic clove
1 pinch Salt
3 tablespoons Olive oil
1 tablespoon Red wine vinegar
1 tablespoon Chives, chopped
2 tablespoons Sorrel, chopped
1 teaspoon Dried basil
2 tablespoons Plain yogurt

Slice garlic in half, shake a pinch of salt in a wooden salad bowl, and rub the inside of the salad bowl with garlic halves. Mix remaining ingredients in a small jar with lid. Shake vigorously.

Spoon over mixed greens, allowing 1 tb. per serving.

Yield: Approximately 5 servings.

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Vol. 9, No. 1. Spring 1992. Pg. 12. Posted by Cathy Harned.

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