One of Jill's rules in the kitchen is, "Thou Shalt Not Use a Store-Bought Salad Dressing.” I can live with that, especially when she's the one making the dressings! This is one of our staples. We adapted it from a Bon Appetit magazine recipe. You can add anchovies, but we don't use them. The combination of garlic, lemon and mustard is spectacular.
Ingredients
3 tbsp Lemon Juice, fresh squeezed (1-2 lemons)
3 Garlic Cloves, pressed and steeped in lemon juice for 10 minutes
1 tbsp Dijon Mustard
0.50 cup Olive Oil
0.50 cup Parmesan Cheese, freshly grated
0.50 tsp Worcestershire Sauce
4 tbsp Greek Yogurt*
Directions
1
Add all ingredients except olive oil and yogurt to a blender, blend well
2
While the blender is running, slowly add olive oil, blend until smooth.
3
Gently blend in yogurt.
CategorySide Dish, VegetarianCooking MethodIn the Kitchen
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Ingredients
3 tbsp Lemon Juice, fresh squeezed (1-2 lemons)
3 Garlic Cloves, pressed and steeped in lemon juice for 10 minutes
1 tbsp Dijon Mustard
0.50 cup Olive Oil
0.50 cup Parmesan Cheese, freshly grated
0.50 tsp Worcestershire Sauce
4 tbsp Greek Yogurt*