It may seem odd to add, to the distinguished archives here on WW Foodie, a recipe that essentially a salad dressing. For a start, the instructions are pretty much, “Place stuff in a blender and switch on”. But I wanted to make a mental note of this particular dressing because D and I have come to the conclusion over the past few days that it is one of those things (like bacon, butter and cheese) that makes EVERYTHING taste better.
It’s an Ottolenghi recipe and he serves it as an accompaniment to leek fritters (the recipe can be seen in full here – the fritters themselves are lovely). But we’ve drizzled it over salad, used it as a dip, added a dollop atop a pile of tagine and couscous and it just perks it all up.
D’s lunch today is a box of somewhat dubious looking cold leftovers – even these, he reports, are delicious when accompanied by a swirl of the magic green sauce. So, with barbecue season fast approaching, I think that this might be one to have in the fridge at all times for splatting, spreading and dunking purposes. The below makes one healthy sized batch that seems to keep quite happily in the fridge for at least five days.
Cook’s notes: the raw garlic does make it quite punchy (perhaps avoid eating before a first date) but I see no reason why you couldn’t add a green chilli into the mix for some additional heat. We used a Kenwood mini processor to make this – a kitchen gadget that I could not be without as it is perfect for chopping and blending small amounts is easy to use and, importantly, easy to clean. Highly recommended (although please note that they do not sponsor me. I’d quite like to be sponsored and provided with lots of lovely free stuff because I have no shame but Kenwood most definitively do not.)
100g Greek yoghurt100g sour cream
2 garlic cloves, crushed2 tbsp lemon juice
3 tbsp olive oil½ tsp salt
20g roughly chopped flat-leaf parsley leaves30g roughly chopped coriander leaves