Beth Dooley’s Green Yogurt Sauce
Beth Dooley is a Minnesota-based food writer whose recipes feature seasonal ingredients from the northern Heartland. This one lavishes Middle Eastern yogurt sauce with springtime herbs.
Ingredients
1 1/2 cups sorrel leaves, washed and spun dry
1 cup watercress, washed and spun dry
1/4 cup chopped chives
1/4 cup parsley leaves
1 small garlic clove, chopped
1/2 cup whole milk Greek yogurt, or more as desired
1 Tbsp. extra-virgin olive oil
1 tsp. fresh lemon juice
Salt and freshly ground black pepper
Makes about 1 cup.
Directions
Mince together the sorrel, watercress, chives, parsley and chopped garlic. Place in a bowl and stir in yogurt, olive oil and lemon juice, plus salt and pepper to taste. It will keep for up to three days stored in a covered container in the refrigerator.
Suggestions
Top grilled fish and chicken, baked potatoes and roasted vegetables, and use as a dip for carrot sticks and chips.
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