This dressing was made for Grilled Romaine with Shaved Beets, Carrots, and Radishes, but will go with lots of other things as well. Use for other salads, as a dip for vegetables or chips, or for felafels or grilled chicken.
INGREDIENTS:
1 teaspoon minced shallot
½ teaspoon sugar or agave syrup
Salt and pepper to taste
¼ cup white balsamic vinegar
¼ cup light flavored olive oil or grapeseed oil
½ cup plain yogurt (not Greek style as it would be too tart)
1½ tablespoons oregano, sliced finely once through
METHOD:
In a non-reactive bowl, combine the shallot, sweetener of your choice, salt and pepper, a small pinch of the oregano, and the vinegar. Allow to macerate 15 minutes.
In a thin steady stream, whisk in the oil until it is all in and emulsified.
Adding small amounts of the yogurt at a time, whisk it in until emulsified, then add more until all the yogurt is in. Add the remaining oregano and gently whisk in.
Taste the dressing for balance and texture. If the dressing is really runny, add a little more yogurt to thicken it. If the dressing is too stiff, thin with a little water. The texture should be creamy but thin enough to pour onto salad leaves without drowning them.
Refrigerate until ready to use. Dressing should keep a week or a little more before the flavors fall off.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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