Here is a simple yet flavorful dressing perfect for beets or other earthy elements in salads. It would go well with Middle Eastern spiced foods, or make a nice chicken salad. Although it says “Creamy” in the title, there is not much, and it is yogurt or mayonnaise based on your preference. The yogurt will be a little more tart and bright, the mayo makes for a lighter and subtler dressing.
INGREDIENTS:
3 tablespoons white balsamic vinegar
1 tablespoon fresh orange juice (if you have tart oranges, use 2 tablespoons juice and 2 of vinegar)
½ teaspoon finely grated orange zest, no pith, or one piece of peel 1-inch by 3-inches
Salt and pepper to taste
¼ teaspoon dried thyme, crumbled
¼ cup plain yogurt (not Greek style as it is too tart) or mayonnaise
½ cup light flavored olive oil or grape or sunflower seed oil
METHOD:
In a large non-reactive bowl, mix the juice, vinegar, zest, and thyme. If you don’t have zest, use the peel. Use your thumb to press the peel hard against the inside of the bowl and rub the whole piece of peel around. This will spread the oils of the skin onto the bowl, and thus into the dressing. Season the vinegar/juice with some salt and pepper and allow flavors to marry 10 minutes.
Whisk in the oil in a thin steady stream until it is all emulsified. Add the yogurt or mayonnaise until the dressing is smooth and creamy. Taste for balance and adjust seasonings as needed.
Keep refrigerated until needed.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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