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Recipe Detail Page
Lemony Curried Yogurt, Cucumber & Ginger Dressing
Summer 2010
Homemade dressings are an essential component of the summer chef’s repertoire. Fresh, creamy and remarkably light, this dressing is a must-try.
Makes about 2 cups (500 mL)
1 cup (250 mL) plain low-fat yogurt
1 tbsp (15 mL) grated fresh ginger
1 clove garlic, smashed
½ tsp (2 mL) each kosher salt
and fresh cracked pepper
1 tsp (5 mL) sugar
1 tbsp (15 mL) lemon zest
¼ cup (50 mL) lemon juice
1 tbsp (15 mL) curry paste
(such as Patak’s)
1 cup (250 mL) chopped cucumber
¼ cup (50 mL) chopped chives
¼ cup (50 mL) chopped cilantro
⅓ cup (75 mL) olive oil
1. In food processor or blender, combine yogurt, ginger, garlic, salt, pepper, sugar, lemon zest and juice, curry paste, cucumber, chives and cilantro. Pulse until well blended, about1 minute. With the motor running, drizzle in olive oil in a thin stream through feed tube until creamy, smooth and well blended, about1 minute. Thin with water if a thinner consistency is desired. Use immediately or store, covered, in the refrigerator for up to 3 days.
Makes about 2 cups (500 mL)
