A creamy shallot dressing provides a smooth counterpoint to the sharp flavor of sorrel.
12 ounces sorrel
2 large hard-boiled eggs, coarsely chopped
4 tablespoons butter
2 shallots, minced
1 tablespoon all-purpose flour
1 cup hot water
1 teaspoon Dijon mustard
1/2 teaspoon salt
Pinch of cayenne
1. Rinse the sorrel and remove the tough stems. Tear into bite-size pieces and place in a salad bowl. Add the chopped eggs and toss to combine.
2. Melt the butter in a small saucepan. Add the shallots and toss to coat. Stir over medium heat until the shallots are tender. Sprinkle on the flour and continue stirring over medium heat until the mixture foams. Remove from the heat and whisk in the water. Return to medium heat and stir until the mixture bubbles and thickens. Blend in the mustard, salt, and cayenne.
3. Pour the hot dressing over the sorrel and toss immediately so that the leaves will wilt. Serve at once.