Vinaigrette piquante à base de micro verdure

Zesty Microgreen Dressing

Recipe by Amy Barfoot Sullivan

Serve over your favorite salad greens, sandwiches, wraps or use as a dip for veggies. Enjoy the creamy, tangy goodness of this zesty microgreen dressing!

Ingredients

1/2 cup plain Greek yogurt
1 tbspn dijon mustard
2 tbspn extra virgin olive oil
2 tbspn lemon juice
1/2 tsp honey or maple syrup
1 clove garlic, minced
Salt and pepper to taste
A couple good handfuls of radishes or spicy broccoli mix microgreens (or both!) If you like it spicy add more.

Directions

In a blender, combine the Greek yogurt, microgreens, dijon mustard, olive oil, lemon juice, honey or maple syrup, minced garlic, salt, and pepper. Blend until well combined and smooth.
Taste the dressing and adjust seasoning if needed, adding more salt, pepper, or lemon juice to taste.
If the dressing is too thick, you can thin it out by adding a little water, one tablespoon at a time, until you reach your desired consistency.
Chill the dressing in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve over your favorite salad greens, sandwiches, wraps or use as a dip for veggies. Enjoy the creamy, tangy goodness of this zesty microgreen dressing!

Amy Barfoot Sullivan est l’auteur de cette recette. La recette peut être trouvée sur microleaffarms.ca

Michael Kaufmann

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