I’m getting a little addicted to garlic-yogurt sauce on vegetables, I have to say. We really liked this one. Carrots and broccoli go together so nicely, and look so pretty together, and the combination of garlicky yogurt and a zingy vinaigrette (is it a vinaigrette if you use lemon juice?) worked really well.
30 minutes prep time
Make the Dressing:
a few scrapes of lemon zest
1/8 teaspoon salt
freshly ground black pepper to taste
1/4 teaspoon Aleppo pepper
2 tablespoons olive oil
the juice of 1/2 large lemon
Grate the lemon zest into a small bowl or jam jar, and add the seasonings. Mix in the olive oil. Squeeze the lemon juice and strain it before adding it. Mix well.
This can – and should – be done a little in advance, to allow the flavours to blend.
Make the Yogurt Sauce:
1 small clove of garlic
1/3 cup thick yogurt
a pinch of salt
Peel and mince the garlic. Mix it into the yogurt along with a pinch of salt.
Make the Salad:
3 or 4 medium carrots
1 large head of broccoli
1/2 small sweet onion (optional)
2 or 3 tablespoons chopped parsley
Put a pot of water on to boil. Peel and slice the carrots, fairly thinly. Wash, trim, and chop the broccoli into florets. Peel and chop the onion, if using. Wash, dry, and mince the parsley.
When the water boils, drop the carrots in for 2 minutes, then add the broccoli and continue boiling for another 2 minutes. Drain the vegetables at once and rinse them in cold water until they are cool. Drain very thoroughly.
Toss the broccoli and carrots in a salad bowl with the onion and parsley, and the vinaigrette dressing. Pass the salad with the yogurt sauce to spoon over.
Last year at this time I made Cheesy Spaghetti Squash Bake.