1 cup yogurt
1 tablespoon white-wine vinegar
1/2 cup chopped scallions, white and green parts (3 to 4)
1 tablespoon tarragon
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice
2 teaspoons chopped garlic
2 teaspoons anchovy paste
1 teaspoon Himalayan salt (more to taste)
1 teaspoon freshly ground black pepper
Instructions
Place the mayonnaise, vinegar, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth.
Add the yogurt and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
When serving, the dressing may be poured on top of the salad or served separately to meet each guests personal preference.
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