This dressing is pack with herb flavors. Although it was made to go with a fava and lettuce salad, it would be great as a dip for vegetables or falafel, and would be good in chicken salad or with skewers of grilled chicken, lamb, or beef. Avoid using curly parsley here as it will make it taste bitter and vegetable.
INGREDIENTS:
¼ cup heaping very finely sliced green onions, 2:1 ratio of green to white
¼ cup heaping (not packed) flat-leaf parsley, large stems removed, thinly sliced
½ teaspoon fresh thyme leaves, chopped
Salt and pepper to taste
¼ cup white wine vinegar or white balsamic vinegar
¼ cup grapeseed or other neutral flavored oil
½ cup plain yogurt, nothing too tart like Greek yogurt
METHOD:
Add thyme, salt, and pepper to vinegar and let macerate 10 minutes.
Add half the parsley and onions and gently whisk in.
In a slow steady stream, whisk in the oil.
Whisk in the yogurt, a bit at a time.
Taste for salt and pepper and adjust as needed.
Add the rest of the parsley and onions, whisk gently, and you are good to go. Store in refrigerator 2-4 days.
Yield: Around 1¼ cups
Source: Chef Andrew E Cohen
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