The creamy part of this dressing derives from yogurt. Use this dressing with beet and kale salads, cucumbers, with chicken, or shredded carrot and lettuce salads.
INGREDIENTS:
2 tablespoons orange juice
2 tablespoons white wine vinegar
¼ cup olive oil (not a spicy Tuscan type, but rather a lighter flavored one) or a neutral flavored oil such as grape seed or avocado
½ cup plain yogurt (find something not super thick so it will dilute to dressing texture)
½ teaspoon orange zest, finely grated, no pith, or one piece of peel with no pith 1-inch by 3-inches
¼ teaspoon dried thyme- powdered
¼ teaspoon dried oregano- powdered
Salt and pepper to taste
METHOD:
In a large non-reactive bowl, mix the juice, vinegar, herbs and zest. (If you do not have zest, before anything else, use your thumb to press the outside of the peel hard against the inside of the bowl, and rub the whole piece of peel around. This will spread the oils of the skin around the bowl, and then into the dressing.) Season with a little salt and pepper and allow flavors to marry for 10 minutes.
Whisk in the oil in a thin steady stream until it is worked in. Add half the yogurt and whisk in. Whisk in the rest of the yogurt until the dressing is smooth and creamy. Taste for balance and adjust seasonings as needed.
Refrigerate until needed.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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