Adapted from Mark Bittman's recipe on www.today.com
This versatile, super-quick dressing is great because of its many variations. Instead of plain yogurt, use sour cream, mayonnaise, cream, or puréed soft tofu. Make it with a combination of parsley and tarragon one day, and the next use basil.
|1⁄3 c||olive oil (extra virgin)|
|3 T||white wine vinegar (plus more as needed)|
|3 T||plain yogurt (or sour cream, mayonnaise, puréed soft tofu, or cream)|
|3⁄4 c||fresh herbs (use tender herbs like parsley, tarragon, chervil, or basil)|
|salt (to taste)|
|black pepper (to taste)|
Place all the ingredients in a blender, and process for 30 seconds, until a creamy emulsion forms. Taste, and add vinegar a teaspoon at a time until it's to your liking. The dressing will be very thick: add water a tablespoon at a time to reach desired consistency. Adjust the seasoning if needed, and serve.