For the salad
- 1 cup Greek yogurt
- 1 tsp turmeric powder
- 1 tsp cumin seeds, lightly toasted and ground
- ½ tbsp salt
- 4 to 6 medium size heirloom tomatoes, cut into large wedges
- ½ pint cherry tomatoes, halved
For the green goddess dressing
- 2 cloves garlic
- 1 bunch chives, roughly chopped
- 1 bunch tarragon leaves
- 2 tbsp whole plain yogurt
- ¼ cup white wine vinegar
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1 cup neutral oil, such as corn, peanut, or canola
Mix the yogurt, turmeric, and cumin in small bowl. Season with ½ tbsp salt and set aside.
To make the dressing:
Place the garlic, chives (hold one back for garnish), tarragon, yogurt, and vinegar in a blender and puree until smooth. Add the salt and pepper. Pour the oil into a running blender in a slow steady stream. The dressing will emulsify into a creamy light green vinaigrette.
To assemble the salad:
Spread the turmeric yogurt on the bottom of each plate. Toss the tomatoes with the vinaigrette and a pinch of salt. Arrange the tomatoes on top the yogurt. Finely chop chive and sprinkle on top of the dressed tomatoes. Serve immediately.
Yield: Serves one
Credit: Preeti Mistry, adapted from “The Juhu Beach Club Cookbook” by Preeti Mistry and Sarah Henry
Born in London and raised in the US, chef Preeti Mistry has been nominated twice for James Beard Best Chef of the West. She is the co-founder of Juhu Beach Club and Navi Kitchen (both now closed) and co-author of “The Juhu Beach Club Cookbook.”