Ingredients 1 cups (237 ml) nonfat plain yogurt 1 clove garlic 1 tbsp (15 ml) finely grated lemon rind 2 tbsp (30 ml) extra-virgin olive oil 3 tsp red wine vinegar 1/2 tsp dried thyme 1/4 tsp salt 1/8 tsp black pepper 12 ounces (340 g) rib-eye steak Freshly ground black pepper 4 cups (946 ml) finely chopped hearts of Romaine 1/4 cups (59 ml) finely chopped fresh parsley 1 large cucumber 1 pint (473 ml) cherry tomatoes 14 ounces (397 g) chickpeas 1 avocado 1/4 cups (59 ml) pitted and sliced kalamata olives 3 ounces (85 g) crumbled feta Instructions Whisk yogurt, garlic, lemon zest, olive oil, vinegar, thyme, salt, and pepper in a small mixing bowl until smooth
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Subtlety and conservatism are paramount
The technique showed up in an asymmetric copper top worn with sharp trousers, a gray-and-peach Bar jacket and skirt set, and an especially fluid sage green dress that, as Anderson put it, celebrate[s] this idea of how nature becomes intertwined into design. Pleats carried through to the accessories, where bow-trimmed evening clutches in both petite and oversize shapes echoed the collections rippling folds
