I make a LOT of salads. Salads for lunch at work, giant salads for dinner, salads forever. I think it’s the colours that draw me in every time, putting together a huge plate of fresh brightness is a lovely way to play in the kitchen. My standard dressing is sherry vinegar, olive oil, salt, and pepper but when I have time I like to make this salad dressing with Greek yogurt and fresh basil. The basil can be easily substituted with a different fresh herb; parsley, dill, thyme, and even cilantro are all wonderful. You can make this salad dressing without the mayonnaise if you want to, but I find it really gives the recipe some heft – fat is always a great flavour booster and shouldn’t be feared.
greek yogurt and basil salad dressing:
1/2 cup of Greek yogurt (full fat will taste the best)
1/4 cup of mayonnaise
1 Tbsp. olive oil
Juice of 1 lemon
Zest of half a lemon
2 tsp. Dijon mustard
1/3 cup of fresh basil, cut in a fine chiffonade
1 tsp. kosher salt
Plenty of freshly cracked pepper
Combine all the ingredients and let sit for 15 minutes before using. This salad dressing will keep for 2 days in the fridge.
A beautiful spacey love song by Dntel to brighten your evening.
Dntel – Anyone Anywhere