Reinvented Russian Dressing
Recipe from
Food & Wine
Bobby Flay's version of Russian dressing is tangier than the classic; made with nonfat Greek yogurt, it has just one-sixth the calories.
Servings:
Makes 1 1/4 cups
Prep Time:
20 mins
Total Time:
35 mins
Ingredients
-
4sun-dried tomato halvessee savings
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3/4 cupplain nonfat Greek yogurtsee savings
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1 tablespoonextra-virgin olive oilsee savings
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2 teaspoonsred wine vinegarsee savings
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1/2 teaspoonancho chile powdersee savings
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3cornichons, finely choppedsee savings
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2 tablespoonsminced red onionsee savings
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2 teaspoonsminced tarragonsee savings
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Kosher salt and freshly ground peppersee savings
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Directions
1.
In a bowl, cover the sun-dried tomatoes with boiling water. Let stand until softened, 20 minutes. Drain the tomatoes, reserving 2 tablespoons of the soaking liquid.
2.
In a food processor, puree the yogurt, sun-dried tomatoes and the reserved soaking liquid with the oil, vinegar and ancho chile powder. Scrape the dressing into a bowl. Stir in the cornichons, onion and tarragon and season with salt and pepper.
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