- 1/2 cup plain Greek yogurt
- 1/2 cup mixed greens
- 1/2 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 TBSP + 1 tsp of chopped fresh tarragon leaves Replace with dry tarragon if you can't get your hands on the fresh stuff.
- 2 TBSP mayonnaise
- 1 TBSP chopped fresh dill
- 1 TBSP white wine vinegar
- 3 anchovy fillets Or 1 tsp of anchovy paste
- 1 scallion, roughly chopped
- 2 garlic cloves, smashed
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1/8 tsp sea salt, more to taste
- Cracked black pepper, to taste
When all of your ingredients are chopped and prepared, pop them into the blender.
Blend the ingredients on high until the dressing is smooth.
Taste it to check on the seasoning; add a bit more salt and pepper if necessary.
Store the dressing in the fridge, in an airtight container, for up to 4-5 days.
Serving: 1TBSP | Calories: 42kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 245mg | Potassium: 35mg