I’ve adapted this German yoghurt salad dressing so much from the original German version that it is almost more like tzatziki (minus the cucumber) and maybe I should rename it Greek! Many versions of the authentic German dressing use buttermilk (simple to make) instead of the yoghurt.
It goes very well with a plain green salad bejewelled by emerald peas. You can use uncooked frozen peas as long as you make the salad well enough in advance (half an hour) to allow the peas to unfreeze.
If you happen to have some pink Himalayan rock salt to hand (see Different Types of Salt) it contrasts very prettily with sliver-thin rings of green spring onion as a garnish on the top.
Recipe for German… or is it Greek … salad dressing
Serves 2
Ingredients
- 120ml/½ cup yoghurt
- 1 tbsp walnut oil
- 2 tsp cider vinegar or white balsamic vinegar
- 1 tsp grainy mustard
- 1 spring onion (finely chopped)
- salt and freshly ground black pepper
Method
Mix the lot together – emulsifying well (I sometimes use a cappuccino whisk).
