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This dressing was originally intended for the Arugula, Radish, Avocado, Breadcrumb Salad.
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)
1 tablespoon each oregano and flat leaf parsley, sliced finely once through
1 teaspoon cilantro stems, finely minced*
In a non-reactive bowl, combine the shallot, sweetener of your choice, salt and pepper, a small pinch of the herbs, 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 herbs and gently whisk them 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.
Chef’s Notes: *If you wish, you can use cilantro in this dressing. It will move the dressing into a more Middle Eastern direction but will be fine. Using the stem versus the leaves in this dressing is better since the leaves will break down quickly and can discolor, as well as give the dressing a funky flavor. Also, for those that complain that cilantro has a soapy or unpleasant flavor, most of that is in the leaves rather than the stem. If you wish, you can change up the herbs as you wish. Omit the oregano and add some dill, and maybe sub a little lemon juice for some of the vinegar. Use mint and cilantro with the parsley and go Middle Eastern, or use some lime juice in lieu of some vinegar and go South Western USA or Mexico.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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