Okroshka with Dill Pesto

Boil the potatoes in their skins (if using). Hard-boil the eggs: bring a pot of water to a boil, drop in the eggs, and set a timer for 10 minutes. Immediately plunge them into cold running water and peel.

Slice the cucumbers and radishes on a mandoline. Dice the potatoes and turkey breast into small cubes. Dice the peeled eggs as well.

Make the pesto. Remove the tough stems from the dill. Place all ingredients (except the Parmesan) into a food processor and pulse into a smooth paste. Grate the Parmesan on a microplane and stir it into the paste. Season lightly with pepper.

Make the dressing: whisk the kefir and water together, add the anchovy powder, and season with salt to taste. I like to keep the dressing ice-cold—you can pour it into a pitcher and chill it in the freezer for about 15 minutes before serving.