- Makes: 4 Servings
- Prep Time: 5 min
- ½ cup Bellwether Farms Plain Yogurt
- 1 tbsp extra-virgin olive oil ¼ cup Parmesan Reggiano cheese, freshly grated
- 1 lemon, zest and juice
- 1 tbsp Dijon mustard 2 anchovy fillets
- 1 garlic clove
- Sea salt
- Cracked black pepper
Into a food processor, combine 1/2 cup of Bellwether Farms Plain Yogurt, 1 tbsp of olive oil, ¼ cup of grated parmesan reggiano cheese, the juice and zest of 1 lemon, 1 tbsp of Dijon mustard, 2 anchovy fillets, and 1 garlic clove.
Blend until smooth.
Taste before seasoning with sea salt and cracked black pepper, then pulse again.
Refrigerate the dressing until it is time to serve.
This dressing will keep in the refrigerator for 5 days.