Ingredients:
1 clove garlic
1 ½ tsp salt, plus more to adjust
1 shallot or ¼ red onion to yield about 3 tablespoons finely minced
2 tsp rice wine vinegar
1 lemon to yield about 2 tsp zest and 2 Tbsp juice
1 cup whole milk Greek yogurt
(or plain, regular yogurt for a thinner dressing)
1 cup mayonnaise
1 tsp honey
¼ tsp ground black pepper, plus more to adjust
2 Tbsp sliced chives or finely sliced scallions
2 Tbsp tender minced herbs: cilantro, dill, parsley, tarragon, chives, mint, basil, chervil and/or combination
Equipment:
Cutting board
Chef’s knife
Bowls
Measuring cups and spoons
Whisk
Spatula
Zester
Juicer
Directions:
- Prepare all veggies by washing, chopping, slicing, mincing, zesting and juicing them as noted in the ingredients list.
- Smash and peel the garlic. Sprinkle it with salt and finely mince. Then, using the side of the knife or a mortar and pestle, mash the garlic into a paste. Scrape the garlic paste into a 2-quart bowl. Add the shallot, vinegar, lemon zest and juice, and stir to combine. For a milder flavor, let the garlic and shallot macerate in the lemon and vinegar for 5-10 minutes before incorporating the remaining ingredients.
- Add the yogurt, mayonnaise, honey and black pepper to the bowl and whisk to incorporate the ingredients.
- Stir in the chives and herbs. Taste and adjust.