Little gems have a relatively short season. I like eating them with a thick dressing. This herb-packed yogurt dressing is perfect.
What you will need
1 bunch Chives
5 sprigs Tarragon
1/2 bunch (20 g) Dill
1/2 cup (125 g) Greek Yogurt
1/2 yellow Onion
How to cook
Pick the tarragon. Group the leaves together. Slice by dragging your blade back wards through the tarragon. This tends to help keep from bruising the tarragon.
Group the chives and remove the ends. Slice in half and regroup. The reason I do this step is to shorten the work by half. Now slice your chives uniformly.
Pick the dill. It always helps to group leaves when picking herbs.
In a dressing like this, I enjoy the flavor of onion, but not the texture. Chop the onion as finely as possible.
Quarter your tomato through the stem, then remove the stem and seeds and dice finely.
Place the yogurt in a mixing bowl.
Squeeze the juice from the limes into the yogurt.
Add the diced tomatoes and stir it up.
Dump in all of the herbs.
Add the chopped onion.
Add salt to taste.
I like this dressing for little gems in particular.