Chef Matthew served this delicious yogurt dressing on a kale and fried chickpea salad this week at Tuesday Lunch, Try it out at home. You’ll find it useful not only on salad, but also on roasted vegetables, served with couscous or even as a meat marinade.
Don’t let the sumac ingredient put you off. It’s actually a commonly used spice, particularly in Mediterranean and Middle Eastern cooking. Used in dry rubs, marinades and dressings, its sour flavor mixes well with vegetables, grilled lamb, chicken and fish. Try it as a topping on hummus!
- 1 quart Greek yogurt
- ½ cup lemon juice
- ½ – 1 cup buttermilk, depending on desired thickness
- 1 teaspoon white pepper
- 1 tablespoon sea salt
- ½ tablespoon sumac
In a bowl, whisk together the yogurt, juice, buttermilk, white pepper, salt, and sumac. Use as salad dressing, over roasted vegetables, with couscous, or as a marinade for beef or lamb. Makes about 5 cups.