We get a lot of requests for vinaigrette recipes from our readers and clients so I wanted to share our latest favorite dressing (other recipes here and here.) Sarah and I are obsessed with this tangy yogurt-herb salad dressing! Adapted from a Bon Appetit recipe for Lemon-Yogurt dressing we added some more herbs and are enjoying it on crunchy salad greens or as a dip for baby spring vegetables.
Look for this dressing next week as the star of our Easter Brunch Menu!
Yogurt Herb Dressing
1 cup plain whole-milk yogurt (we use Fage brand Greek yogurt)
1/4 cup avocado or canola oil
1/4 cup fresh lemon juice
1 garlic clove, finely minced
1/3 cup chopped fresh Italian parsley
1.4 cup chopped fresh chives
¼ cup chopped fresh dill
Fine sea salt
Whisk the first 4 ingredients in small bowl. Add in the herbs and season dressing to taste with sea salt and freshly ground black pepper. Thin with hot water, 1 tablespoon at a time, if necessary. Serve immediately.
xo,
LEH
Halie
Yum. You’re giving me salad envy!
kate
please share the salad recipe too, it looks amazing with the dressing!
applesandonions
Thanks ladies! The salad is just chopped red leaf lettuce and seasonal veggies from the farmer’s market including radishes, carrots, scallion and fresh avocado. To assemble this Salad, wash and dry the hearty lettuce and tear into chunks. Cut the the vegetables into bite size pieces and thinly slice the scallion. Toss with the yogurt-herb dressing. Garnish with black pepper!
Kristen
Seeing that you said “Serve immediately” does that mean it wouldn’t keep in the fridge??
applesandonions
Hi Kristen, good question! The dressing should keep fine for about 3 days in the fridge. Sorry for the confusing wording. XO, LEH