Around the World in 120 Salads
For anyone in a salad rut, here's a way to break out. Around the World in 120 Salads by Katie and Giancarlo Caldesi covers breakfast, protein-packed main dishes, appetizers, and even dessert.&nbs...
Fresh herbs make this beautiful green salad dressing, courtesy of Chef Kevin Johnson of The Grocery in Charleston, SC.
Ingredients
SERVINGS: 2 1/2 cups
- 3 cloves garlic, minced
- 1 cup fresh lemon juice
- 8 sprigs mint, leaves picked
- 6 sprigs dill, stems and fronds
- 8 sprigs cilantro, stems and leaves
- 1 cup tahini
- 1 cup Greek yogurt
- 1/2 cup buttermilk
Instructions
Combine all ingredients in a blender and puree until smooth.
Season with salt and pepper.
Use as a dressing where you would typically opt for ranch.
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