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During yesterday’s jaunt into town, KJ and I stopped for lunch at an overly Euro-chic cafe nestled on a busy street corner, adjacent to a parking garage, across from a questionable looking Eroski market, and with al fresco dining that soon contained a jubilant crowd of smokers.  We were desperate and hungry.  While KJ inhaled and lauded a burger, I chose a filet of salmon, cooked “al vapor” (sounds much better than steamed al Holiday Inn) on a bed of mashed potatoes and salad, dressed with a creamy yet light curry sauce.  It was (surprisingly) delicious!

I had to steal that dressing.

Today, I attempted to recreate this little touch of goodness to accompany a fresh salad nicoise.  A few spoonfuls of thick Greek yogurt serve as a great base for creamy dressings.  With ingredients easily layered in thereafter – why not a bit of fragrant curry?

Curried Yogurt Dressing

Ingredients (to my best approximation and enough to dress about 4ish side salads):

Whisk together…

  • 2 heaping spoonfuls of thick Greek yogurt
  • 2 tablespoons Curry Madras
  • 1 teaspoon Garam Masala
  • juice from 1/2 lemon
  • good olive oil and white wine vinegar at a 3:1 ratio
  • salt to taste

Yes, I need to take better notes next time, but dressings are thankfully forgiving and can be adjusted to taste quite easily.  I added oil and vinegar until the yogurt became diluted to a just barely creamy consistency and whisked until all the clumpiness smoothed.  This probably entailed 1/4 cup of oil, more or less.

With another gorgeously warm spring day before us, we enjoyed lunch again al fresco, but in the comforts and tranquility of our own backyard.  Simply lovely.

Spinach and tuna salad, with a creamy curried dressing. Baked curried sweet potato fries on the side. Yummmmm.