Did you know that you can actually cook with yogurt? We attended a very special event last week where some of the best chefs in Montreal had to create a dish with Oikos Greek Yogurt! The results were delicious, and we are sharing this recipe with you so that you can try it at home!
Makes: 4 servings
Preparation time: 15 minutes
Ingredients
- 125g Italian mushrooms marinated in olive oil
- 1 bunch fresh Québec asparagus
- 75g grilled, marinated artichokes
- 90g of sundried tomatoes
- 125g 2% Greek Yogurt
- 2 endives
- 150g baby spinach leaves
- 3 carrots
- Fleur de sel
- Freshly ground black pepper
- 10ml extra virgin olive oil
- 75g 35% cooking cream
- Sunflower seeds for decoration
Instructions
- Wash asparagus and remove white part
- Bring a large pot of generously salted water to a boil. Cook asparagus for 7 minutes or until just crisp. Place immediately in iced water to cool
- Cut asparagus into spears and place in the refrigerator
- Quarter marinated mushrooms
- Cut grilled, marinated artichokes into six equal parts
- Trim bottom end of endive and remove outer leaves, leaving the yellow, crisp centre leaves
- Wash and sort through baby spinach leaves, then dry on paper towels
- Peel and grate carrots
- Stir previously chopped sundried tomato into cooking cream and let sit for at least two hours
- Remove sundried tomatoes leaving only the cream
- (Set tomatoes aside to decorate the salad)
- Add yogurt to flavoured cream and whisk (or blend) well to combine
- Taste dressing and adjust seasoning if necessary
Assembling the Salad
- Combine mushrooms and artichokes
- In a bowl, combine baby spinach and endive leaves, grated carrots and asparagus spears. Add a little olive oil, fleur de sel, freshly ground pepper and yogurt and cream dressing
- Take a clean salad bowl and place all ingredients in
- Sprinkle with the sundried tomatoes and sunflower seeds for texture
