Prep 5 mins
Cook 0 mins
I grow this wonderful old fashioned herb in my herb garden, it's one of my favourites - I love it's warm celery-lemon flavour. Lovage was used extensively during the Middle ages - right up to Victorian times - then it somehow fell out of fashion, which is such a shame as it is such a versatile and interesting herb. This is a wonderful creamy salad dressing, which perks up any mundane leaves - I like to serve it with Mache or Lamb's Lettuce and Tomatoes for a simple and yet elegant starter. It also works well with cooked spring vegetables such as peas, baby carrots, new potatoes and young broad beans.
- 44.37 ml mayonnaise
- 44.37 ml yogurt
- 4.92 ml lemon juice
- 4.92 ml Dijon mustard
- 29.58 ml chopped lovage, leaves
- Whisk all the ingredients together until well blended and slightly thickened.
- Check seasoning and adjust to taste.
- Serve with mixed salad leaves and tomatoes.
- Also excellent if used with lightly cooked and cooled spring vegetable salads such as peas, baby carrots, new potatoes and young broad beans.
- Store any unused dressing in a bottle or jar in the fridge for up to 2 days.
Fresh lovage from the garden and it doesn't get better than this. I served the dressing over a salad consisting of: baby arugula, baby spinach, baby turnips, baby carrots and green onions-all from the farmers' market. The lovage from our herb garden. Thank you for posting lovage recipes. It is greatly appreciated. PS I replaced part of the yogurt with sour cream only because I have some to use up very soon. Reviewed for Veg Tag 2010.
Part of Menu #31774. Loved it! Mine was much thicker then the photos shown here. Very thick and rich. Thanks!
Just a brilliant and very tasteful and delicious dressing that can only be described as getting you're own spoon and slurping it up. I didn't have lovage, but instead; used fresh celery tops that are growing in my garden and minced these up to make this pleasant tasting, smooth dressing that just sits so nicely on top of your salad greens. I made this and had some fresh French bread that we scooped up with the last little bites of this dressing and have already planned to make this again this weekend. Beautiful and thanks so much FT! Made for *SSC Pet Parade* July 2008.