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Reinvented Russian Dressing
By Bobby Flay in Food and Wine; makes 1 1/4 cups.
4 sun-dried tomato halves
3/4 cup non-fat Greek yogurt
1 Tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon ancho chile powder
3 cornichons, finely chopped (or use relish)
2 Tablespoons minced red onion
2 teaspoons minced tarragon
Kosher salt and fresh ground pepper, to taste
Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 20 minutes. Drain well, reserving 2 tablespoons of the soaking liquid.
In a food processor, puree the yogurt, sun-dried tomatoes, and reserved cooking liquid. Add the vinegar, oil, and chile powder. Scrape dressing into a bowl. Stir in the cornichons, onion, and tarragon and season with salt and pepper.