- Prep time
- 7 minutes PT7M
- Cook time
- N/A PT0
- 1 cup
Yogurt makes an excellent base for most salad dressings and many chilled sauces. Unsweetened yogurts are the best choice since you can easily manipulate the flavor, depending on the type of ingredients you add to it. Our Yogurt & Fresh Herb Dressing is vibrant with fresh dill, basil, parsley, and green onion flavors and is perfect for dressing fresh greens, as a dip for crudité (veggie) platters, or as a finish to many types of poached seafood, such as lobster or salmon fillets.
- 1 cup plain yogurt
- 1 green onion, minced fine
- 6 fresh basil leaves, minced fine
- 1 tablespoon fresh parsley, minced fine
- Pinch of kosher or sea salt and cracked black pepper
Mince herbs and onions fine. Stir together with yogurt, then season with a pinch of salt and pepper. Serve chilled.
Techniques used in this recipe:
- mince: to chop into very small pieces.
Native to tropical Asia and Africa; there are 30 to 40 different species but generally only one common to the spice industry.
The basil plant is a low-growing annual approximately 18-inches in height. When seen growing in the field, it is almost succulent in appearance and gives off a sweet fragrance as one brushes by. The leaves are quite large, up to 2 1/2-inches in length and from 1/2 to 1-inch in width. The taste of fresh Basil is reminiscent of licorice, and the dried leaves have a lemony, anise-like quality.
Basil is versatile in its uses, which are limited only by the degree of inventiveness of the cook. It has a special affinity for tonatoes and tomato-based recipes, whether they be salads, vegetables, sauces, or main courses.
- dill weed
Commonly referred to as dill the plant is tall and wispy normally attaining a height of 3 to 6 feet. The plant is bright green in color and speckled with yellow blossoms. Dill has a delightful, delicate bouquet and enhances rather than dominates food.
It is ideal for sauces and seafood and also compliments egg, cheeses, and salads.