2/3 c. Greek yogurt
1 T. oil
2 garlic cloves, crushed
2 anchovy fillets, finely chopped, (or sub with 2 T. black pitted olives, chopped finely and 1 t. fish sauce)
juice of 1/2 lemon
3 T. Parmesan cheese, finely grated
salt and pepper, to taste
Combine yogurt, oil, garlic, anchovies or olives, lemon juice and Parmesan. Whisk until well combined. Add salt and pepper to taste. Whisk again. Pour over salad and stir to combine.
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