The Times Magazine - UK (2022-05-07)

Serves 4

• 3 tbsp Greek yoghurt • 1 tbsp olive oil


• 1 garlic clove, crushed • Juice and zest of half a lemon


• Half a bunch of fresh mint, chopped

Whisk together the yoghurt, olive oil, garlic and lemon juice.

Season well. Fold in the mint. Top with the lemon zest.

SALAD SUGGESTION

Roughly chop cucumber and tomatoes into chunks. Add

pitted kalamata olives, sliced red onion and crumbled feta.

Sprinkle with dried oregano and drizzle over the dressing.

• ½ tsp salt • 1 tbsp balsamic vinegar
  
  
  • 3 tbsp oil • Pinch of black pepper
  
  
  
  

Dissolve the salt in the vinegar then add the oil

and pepper and whisk to emulsify.

Serves 4

• 1 egg • 1 garlic clove, crushed • 4 anchovies, drained
  
  
  • 2 tsp white wine vinegar • 1 tsp Dijon mustard
    
    
    • 80ml olive oil • 25g grated parmesan
    
    
    
    
  
  
  
  

Add the egg and all the ingredients except the oil and

cheese to a food processor and whizz to form a paste.

With the motor still running, slowly add the oil in a steady

stream to form a runny mayonnaise. Add the cheese and

check the seasoning.

SALAD SUGGESTION

Tear cos lettuce leaves into a bowl with croutons, crispy

bacon and/or grilled chicken breast. Toss with the dressing

and garnish with more anchovies and shavings of parmesan.

TIP

If using a strongly flavoured olive oil, you may want

to dilute it with a more neutrally flavoured one such as

groundnut or vegetable.

2. CAESAR 3. GREEK
   4. ITALIAN

Eat!

DRESSINGS

The Times Magazine 33

RECIPES Hannah Evans
PHOTOGRAPHS Romas Foord