Currently viewing the tag: "yogurt"
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.
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Roasting the tomatoes concentrates the tomato sweetness, while also adding a haunting roasted background note. The basil oil is a great finish, and you could use Thai basil for the oil which would be great also. If you don’t have that handy, the mint crema (yogurt and mint) will work fine. You could also drizzle with some balsamic vinegar, especially if you have some of the thick aged stuff stashed.
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Although it says “Creamy” in the title, there is no cream, just a bit of yogurt for the smooth texture. You can, of course, skip the yogurt and the soup will still be quite good, if a little sweeter perhaps. The tomato adds acid and brightens the flavors of the soup, while adding liquid as well. As to seasoning, this soup is amenable to so many different herbs it makes this a truly versatile dish. The vegetable garnish is optional, so this can be a quick and simple dish as well.
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This dressing is for a salad of chunks of radish with tender lettuce. Pretty simple, but excellent in its simplicity. Try this dressing with assertive or bitter salad leaves such as escarole, endive, chicory, and radicchios.
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This dressing was made to go with the Salad of Grilled Radicchio, Escarole, and Roasted Beets, where the creamy sweetness will tame the assertive bitterness of the chicories. Try this with peppery greens like rocket and cress, or use for a cold pasta salad with broccoli or rapini.
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This dressing goes with the Romaine, Roast Beets, and Carrot Thread salad, but will go with roasted beets anytime. This would also be nice on fennel roasted pork loin, grilled salmon, or ground chicken meatballs. With the chervil in it, it is not a dressing that would keep a long time. Use within 3-4 days, although letting it sit a couple hours before using allows time for the chervil flavor to express itself.
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I was in the mood for salad, but wanted something a little creamer than the usual vinaigrette. I also wanted something a little light as I was dressing baby greens. My Meyer lemon tree had just given me an abundance of fruit also, so all these things were playing in my mind as I opened the refrigerator. Here is the result.
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