chloe’s salad dressing
Herby, tangy yogurt salad dressing
This dressing comes courtesy of my sister-in-law Chloe, who in addition to being a great cook is the designer behind the label Black Iris. After enjoying her salads immensely over the years, I finally hit her up for the recipe—which is kind of like a green goddess but lighter than the classic preparation. It’s also delicious as a sauce for grilled chicken or shrimp.
Chloe’s salad dressing recipe
Makes about 1 cup
Ingredients:
1 cup Greek yogurt (Chloe suggests White Moustache Persian yogurt, but any thick Greek yogurt works!)
1 clove garlic (smallish to medium unless you like it super garlicky), chopped roughly
Juice of 1 lemon, strained
3 tablespoons extra virgin olive oil or grapeseed oil
Handful of the following herbs, tarragon being the most important: Tarragon, parsley, basil, chives, dill (go easy on the dill)
1/2 teaspoons sea salt or more to taste
Ground pepper to taste
Optional: 1 teaspoon white wine or rice vinegar, more if needed
Super optional: 1 or 2 anchovy fillets
Instructions:
Prepare herbs by pulling off leaves and chopping them roughly (When selecting proportions, think of which flavors you tend to like the most assertive. Dill will always announce itself so I like to go a little easy with it!) Put everything in a blender or food process and whir it until everything is blended and a beautiful light green but you can still make out bits of herbs. You may have to scrape down the sides a few times with a spatula. Taste and adjust seasonings as needed, adding a bit more salt or acidity (vinegar) if needed. Should be punchy and bright. If it seems to thick you can thin it with a few drops of water or milk. Serve immediately and store in the refrigerator for a few days until the flavors and color fade.