by AntoniaJames
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my 172 recipes »
A&M's Testing Notes:
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Expand2 medium cloves of garlic Ask a question about this ingredient
3 tablespoons oil Ask a question about this ingredient
1/4 cup crumbled feta Ask a question about this ingredient
2 tablespoons Greek yoghurt Ask a question about this ingredient
Zest and juice of one blood orange Ask a question about this ingredient
5 or 6 medium sized mint leaves, or more to taste Ask a question about this ingredient
2 tablespoons cilantro leaves (not chopped) Ask a question about this ingredient
1/2 teaspoon ground coriander, freshly toasted (measure after grinding) Ask a question about this ingredient
1 teaspoon pomegranate molasses Ask a question about this ingredient
1 tablespoon champagne or white wine vinegar Ask a question about this ingredient
Mash the cloves of garlic a few times using the back of a fork, in the bottom of a small bowl or cup. Add the olive oil and let it sit while you do the next two steps.
Ask a question about this stepPrepare and put all of the remaining ingredients into a blender.
Ask a question about this stepBlend until the herbs are well chopped. You may need to stop the blender a few times and push everything down into the blade area, to make sure all the ingredients are fully incorporated.
Ask a question about this stepAdd the oil, leaving the garlic behind in the bowl -- unless you like raw garlic in your dressing, which I understand some people do. I am one of those faint-hearted souls who does not.
Ask a question about this stepWhirr it up a bit more until the oil is fully incorporated. Add more juice if you want the dressing a bit thinner. Test for salt and correct, if necessary.
Ask a question about this stepLet it sit for an hour or two, if possible, before tossing on your salad. But don't worry if you don't have time to do that. It will still taste great.
Ask a question about this stepEnjoy!!
Ask a question about this stepOh, thank you so much! You are much too kind. I'm looking forward to trying out your variation. I need to make another batch of mine so I can take and upload a photo. Since I'll have the blender and most of the ingredients out, I'll whirr up some of yours, too. Thanks again. ;o)
This looks like delicious. Can't wait to try it over fennel and watercress!
I used my leftovers to marinate chicken for grilling. Totally delicious!
Great idea! Will have to try that. Thanks for the thoughtful, articulate comments, too!! ;o)
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
I adapted it a bit and served it with roasted broccoli...totally great...and here's the blog post I just wrote extolling the virtues of your dressing if you'd like to take a look!
http://blog.healthy-green-lifestyle.com/roasted-broccoli-with-tangy-feta-dressing.html