Big handful of basil
Handful of parsley
Big snip of chives
Tarragon (I used a little fresh thyme)
Some anchovies (optional)
Grated clove of garlic (optional)
Lemon juice
Olive oil
1/2 cup mayo
1/2 cup plain yogurt
Maldonado salt & a screw of pepper
Whiz in your blender and serve with little gem, or warm Jersey Royals or roasted cauliflower or crudités.
There is nothing more delicious.
3 comments:
Mayonnaise for one reason or another makes me gag. I know, I am a big baby. But do you think it would be good using for example smashed avocado instead?
I sometimes add feta and dill, reduce the mayo and call it Greek Goddess.
Ooh. Always anchovies. Always garlic. Always little gems. Had a similar salad with three small crisp little gems, a creamy vinaigrette (very creamy), and squares of ripe avocado last Wednesday at César in Berkeley. The menu description: "little gems salad with avocado vinagreta & hazelnuts". *Happy sigh" (LPC? If you read this: I wish mayonnaise was not alluring to me. I could eat it with a spoon.x.:)
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