LEMON-HERB VINAIGRETTE TZATZIKI
Makes 1 cup Makes 2 cups
Drizzle this dressing over grilled chicken
or serve it alongside any delicate white
fish. It can be made a day ahead, but add
the herbs just before serving. The best way to meld the creamy and
garlicky flavors is to make this sauce two
or three hours before serving.
1 cup full-fat Greek yogurt
⁄ 3 cup extra-virgin olive oil
1
¼ cup fresh lemon juice (2 to 3 lemons) 1 Kirby cucumber, seeded and finely
chopped
Zest from 1 lemon 1 small clove garlic, minced
1 teaspoon salt A few fresh dill sprigs, finely
chopped, plus more for garnish
1 teaspoon honey
Pinch Aleppo pepper A few fresh mint sprigs, leaves
finely chopped
2 tablespoons finely chopped
fresh parsley 2 tablespoons fresh lemon juice
1 tablespoon finely chopped
fresh cilantro
In a small bowl, whisk all of the ingre-
dients together and taste for seasoning.
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2 tablespoons extra-virgin olive oil
Salt and freshly cracked pepper
In a medium bowl, stir all of the ingre-
dients together. Season to taste with
salt and pepper. Garnish with a few
pieces of torn dill. The sauce can be
stored in the fridge for up to 2 days.