Instructions: * Note: When youre shopping for sorrel, look for bright green leaves with tender stems. The larger the leaves, the older (and thus more strongly flavored) the sorrel will be. Avoid leaves that are yellow-green or wilted.

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

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.

Spoon the dressing onto chilled greens and toss gently.

This recipe yields 6 servings of salad greens, 1 1/2 cups of dressing.

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