Chef Skylar Bush's Skhug
"This herby bright hot sauce based on jalapenos is a great accompaniment to any grilled food. " - chef Skylar Bush
Ingredients
SERVINGS: 2 Serving(s)
For the Dressing
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- juice of half of lemon
- 1 teaspoon dried oregano
- 2 garlic cloves
- 1/4 cup plain greek yogurt
- pinch of salt
For the Salad
- 1/2 head romaine lettuce
- 5 ounces leftover lamb, sliced, reheated or cold
- pickled red onion or sliced raw red onion
- 1/2 preserved lemon or fresh lemon, sliced thinly
- 1/4 cup crumbled feta cheese
- 1/4 cup roughly chopped pistachios
- skhug, optional
Preparation
1. To prepare dressing, combine all ingredients in a blender and process until smooth.
2. To assemble the salad, tear the romaine leaves off the root end and place romaine leaves on each plate. Scatter the lamb slices, red onions, and preserved lemon slices on the salad. Drizzle with dressing as needed. Do the leftover skhug, if using. Sprinkle with feta and pistachios.
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