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