Romaine Lettuce with Tarragon and Garlic Yogurt Dressing

This is a no fuss salad that I make using whatever cheese and nuts I have in my pantry to take it to the next level. The dressing is made from yogurt, garlic, lemon and tarragon. You could use thyme leaves instead of the tarragon, or parsley or cilantro as well. It’s versatile, quick and tasty.

Recipe by: Tierney Larson

Servings: 4 as a side, 2 for a main meal.

Ingredients:

1 head of romaine lettuce, trimmed, rinsed, and thoroughly dried

The juice from half a lemon (about 1 tbl)

Kosher Salt

1/4 cup of plain yogurt

1 small garlic clove, grated

1 tbl of chopped tarragon (loose, not packed)

1 tsp canola oil (or any neutral oil)

2 tbl of pistachios

1 oz of crumbled goat cheese

Ok so…Place the pistachios in a small pan and heat over medium heat until toasty and fragrant, about 5 minutes. Remove and set aside, then chop when cooled.

In a small bowl, add the lemon juice and a pinch of kosher salt, give it a stir to dissolve the salt. Then add the garlic, yogurt, tarragon and canola oil and taste, add more lemon or salt if necessary.

Tear the romaine into bite sized pieces and add to a large bowl. Add about half of the dressing to your greens and toss. Taste and see if you need more dressing, then add a little at a time (so you don’t end up with soggy lettuce) and continue to toss until every leaf is covered. Season with some salt and pepper and then sprinkle with the toasted nuts and goat cheese. Serve!