With all the wonderful spring greens we’ve been getting from the CSA, it’s nice to have some simple dressings up your sleeve. This is a basic recipe that can easily be modified to utilize a variety of herbs: parsley, mint, cilantro, and lemon balm are all great choices. I’ve made a note to leave the leaves attached to the stems-  the stems have great flavor and make a delicious addition to the dressing. We’ve been enjoying it with massaged kale and beets lately. Have fun playing with all the different flavor combinations!

Ingredients:

1 garlic clove
4 anchovy fillets
1 cup plain greek yogurt
1/4 cup lemon juice or white wine vinegar
1/2 bunch of parsley or other herbs including the stems

Method:

1. In a food processor, pulse the garlic and anchovies until minced.
2. Add the yogurt and lemon juice or vinegar and blend until combined.
3. Add the parsley and pulse until minced. Take care not to over process the parsley otherwise the color may change into a drab green.
4. Toss spring greens with the dressing or use it as a dipping sauce for crudites or artichokes!