by AntoniaJames
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A&M's Testing Notes:
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2
medium cloves of garlic
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3 tablespoons
oil
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1/4 cup
crumbled feta
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2 tablespoons
Greek yoghurt
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Zest and juice of one blood orange
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5 or 6
medium sized mint leaves, or more to taste
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2 tablespoons
cilantro leaves (not chopped)
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1/2 teaspoon
ground coriander, freshly toasted (measure after grinding)
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1 teaspoon
pomegranate molasses
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1 tablespoon
champagne or white wine vinegar
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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 the hotline about this step!Prepare and put all of the remaining ingredients into a blender.
Ask the hotline about this step!Blend 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 the hotline about this step!Add 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 the hotline about this step!Whirr 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 the hotline about this step!Let 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 the hotline about this step!Enjoy!!
Ask the hotline about this step!Oh, 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)
Rick Field is the founder of the pickle company Rick's Picks.
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