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This is a delicious, really versatile dressing — drizzle it over your greens, use it as a dip for fish, challah and bread, or cut fresh vegetable sticks. It tastes exceptionally good with fresh spinach. Gorgeous color with a tangy, creamy, fresh taste.
3/4 cup yogurt (see note)
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 scallion, white and green parts
1/3 cup fresh parsley, with stems
1/3 cup cilantro, with stems
2 sprigs of dill, with stems
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt or Tuscanini Sea Salt
pinch pepper
1 tablespoon Gefen Honey
1/3 cup olive oil
Place all ingredients, except olive oil, into the cup of a blender. Blend until combined, scraping down sides. Don’t over-blend.
Drizzle in olive oil slowly through the hole in the cover of the blender so the dressing can emulsify properly.
Transfer to a container and refrigerate until using. (Don’t forget to mark it milchig.)
Yields 1 and 1/2 cups dressing
Styling and Photography by Chavi Feldman
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