Last year, I found myself at the Gold Coast Grill in Alameda (the old home town). Every now and then, that happens: I find myself at the Gold Coast Grill. I love this place: very old school in a nice way, with very tasty Greek eats . . . and other stuff. And every time I eat there, I am amazed at the salad dressing. Well, this time I decided I would try to recreate it at home, and it only took me about eight months to get around to experimenting. I have not been back since, so I don’t know if what I came up with is faithful, but it is real tasty.
I Googled around before experimenting (using only myself as guinea pig: I never try new things out on people – okay, well almost never.) I didn’t find anything that looked right, so I combined some recipes (in my head) and came up with this:
1/4 cup lemon juice
1 /4 cup yogurt
1 cup olive oil
2 cloves garlic
1 tablespoon honey
1 teaspoon dry oregano (rub it between your palms before adding)
1 tablespoon fresh dill, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
For best results, use an immersion blender and emulsify the hell out of this stuff and adjust flavor to taste. It will make you happy.
Also, if you use Greek yogurt, when you refrigerate the dressing, it will turn into saladdressing pudding. Very thick and edible by spoonfuls applied to mouth. Yes, I tried it.