I am officially sick of Winter. I’ve been trying to be a good sport, keep a positive attitude, enjoy the license to eat rich, rib-sticking food, but darn it, I’m so over it. I’m sick of cold hands, perpetual sniffles, and racking my brain to come up with new and creative ways of cooking root vegetables.
So I can’t tell you how nice it was to see fresh little green things around the market last Saturday. I just about burst into song when we got to the table at Ledge Ends Produce and saw not just beautiful microgreens and mesclun, but radishes, bundles of tiny fresh herbs, and sorrel – tiny young leaves, which I knew would be just perfect in our Valentine’s Day salad course. I’ve been plucking random left-over leaves from the bag in the days since and eating them unadorned, but I wanted to find a better way of using the remainder.
We had a piece of Arctic Char in the freezer, and fish is always a good bet for a light and quick weeknight dinner, so I decided to use the rest of that pretty sorrel in a sauce for the fish. I put the leaves in the food processor with a bit of salt and Meyer lemon juice, then whizzed it until smooth, drizzling in a bit of olive oil. The sauce was a little thinner than I wanted, so I added a dollop of plain yogurt from Narragansett Creamery and pulsed the mixture again. It was just the thing to give the sauce a bit more body while keeping it light, and the bright, tangy flavors were a great counterpoint to the silky fish.