Creamy Lemon Dressing

This is for a salad featuring crisp shaved radishes and turnips, but would be great on cold poached salmon, or hot grilled salmon. Try it with shrimp, or a Mediterranean themed poached chicken salad with arugula, frisée, etc. Although the recipe calls for Meyer lemons, you can use Eurekas. Just watch for the level of tartness.

INGREDIENTS:

¼ cup fresh strained Meyer lemon juice

1 tablespoon white balsamic vinegar

¼ teaspoon fresh thyme leaves, minced

Salt and pepper to taste

1 teaspoon minced shallot

¼ cup olive oil (use a milder non-Tuscan oil that is not very sharp)

½ cup plain yogurt (not Greek style, as it can be too tart for this salad)

Sugar or agave if needed

METHOD:

In a non-reactive bowl, combine the first five ingredients and gently whisk to combine. Allow flavors to marry 10-15 minutes.

Using a stiff whisk, drizzle in the olive oil in a thin stream, whisking all the while. Add half the yogurt and whisk it in, then add the rest and whisk vigorously to combine. Taste for balance and adjust as needed. If it is very tart, add a little sweetener, tasting as you go, until the tart is mitigated.

Keep in the refrigerator until needed.

If it is very tart, add a little sweetener, tasting as you go, until the tart is mitigated.

Keep in the refrigerator until needed.

Yield: Around 1 cup

Source: Chef Andrew E Cohen