Yogurt Salad Dressing
1/3 cup yogurt
1 tb olive oil (maybe a drizzle more)
salt (I probably put in 1/8 to 1/4 ts)
pepper (I counted 9 grinds)
Mix all together until they emulsify and toss together with your tender greens. That's it! The yogurt acts as the vinegar since it's tangy. But then it's so creamy too. The olive oil gives it body.
Puree above with a few anchovies, one clove garlic or small shallot, squirt of dijon mustard, extra pepper.
Mix in minced scallion, mint, and parsley.
I've also thinned the dressing a bit with milk, drizzled it over grilled romaine, and then sprinkled chopped herbs and laid the whole anchovies on top. Chives would be good too in this scenario.
Photography by Scott Rounds.