Summer Cooking with Maryah Ananda
Summer Cooking with Maryah Ananda
*Maryah wears The Dad Jean
Summer wedge salad with pear and dill zaatar yogurt dressing
| Dill yogurt dressing:
1 cup of full fat greek yogurt
3 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons caper brine 2 tablespoons capers Zest of one lemon About 2-3 tablespoons fresh dill, roughly chopped 3 garlic clove, finely grated About ½ cup of fresh grated parmesan 2 tablespoons zaatar 1 tsp kosher salt 2 tsp black pepper |
Salad:
1 head of iceberg lettuce
2 green anjou pears
1-2 tablespoons fresh lemon juice
¼ cup fresh grated parmesan
2 tablespoons zaatar
1 bunch fresh dill
|
1. Whisk yogurt, olive oil, lemon zest, lemon juice, caper brine, parmesan, zaatar and dill to combine.
2. One tablespoon at a time, crush capers with your fingers until they fall apart in small, rigid pieces. They should sort of flake apart. Add to yogurt mixture, combine. Add salt and pepper to taste.
3. Cut the root of the lettuce. Discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter crosswise. Without separating the leaves, transfer to a large plate or platter. Cut pear lengthwise, then thinly slice. Tuck pear slices among lettuce.
4. Dollop a heaping spoonful dressing on each lettuce wedge. Top with dill, lemon juice, zaatar, parmesan and season with pepper..
Enjoy!
Make sure to tag us when you try the recipe @justblackdenim & @maryahananda
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