Because my mother wanted us to diversify our diet, once in a while, she'll make a yogurt-based dressing instead of a traditional vinaigrette. As a result, I grew up eating cucumber with yogurt-based dressing; my husband grew up with a cream-based version made by his mother! And evidemment, I have been using yogurt (not so much cream) to season some of our crudités as well. Because plain yogurt is... well plain, I always add a little something to make it more interesting to our palate : Dijon mustard with/without seeds, Tabasco, curry powder, fresh cilantro, fresh mint, fresh basil, fresh chive... and occasionally (because it's so hard to find in the US), fresh chervil (my favorite herb). My children enjoy all options and as long as I scissor the herbs very fine, they are eating them without complaint. Who knows, soon, they'll be making their own version of my sauce moutarde verte! Bon Appetit!
- 1 cucumber, pealed, seeded and sliced
- 3 TB plain yogurt
- 2 Ts Dijon Mustard (or more to taste)
- A few sprigs of fresh mint, washed, dried and scissored
- Salt, pepper to taste
My Personal Comments:
- In a bowl, mix plain yogurt, Dijon mustard, salt and pepper
- Scissor the herbs and reserve
- Put everything in the fridge (in separate bowls)
- When ready to eat, assemble and stir gently.
- If your children don't eat herbs, then you can serve them first and then add the herbs to the remaining dressing.
- It's a great salad for Spring and Summer time.
- The dressing won't keep for long, especially after you put the herbs in.
- This dressing tastes better when cold.