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.
1. 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.
2. Add the yogurt, mayonnaise, honey and black pepper to the bowl and whisk to incorporate the ingredients.
3. Stir in the chives and herbs. Taste and adjust.
Dig Deeper
Fresh delicate herbs last longer when washed. To wash, gently shake them in a bowl of cold water, while keeping the bunch intact. Remove any dirt, sand, wilted or discolored leaves and stems. Lift the bunch out and repeat with fresh water until completely clear. Allow the herbs to drip dry for a few minutes. Then lay them out on a paper towel and roll up to wrap the bunch completely. The paper towel should feel slightly damp. Store the wrapped herb packet in the crisper drawer.
To prepare herbs for future use, slice, do not chop, the herb with the sharpest knife, as this avoids bruising. Wrap the sliced herb in a paper towel packet as above and refrigerate for a day or two.