Mother Earth Living

A Cook's Notes on Dill: Dill Dressing

By Carolyn Dille
August/September 1993
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Makes about 1 cup

I offer this dressing as an example of how well dill combines with other herbs and how many foods it can complement. Try it with carrot and cabbage slaw, with green salad, beet salad, and composed salads containing raw fennel or steamed asparagus or cauliflower. It makes a delicious and different dipping sauce for steamed artichokes and gives new interest and flavor to chicken, fish, and meat salads—it’s surprisingly tasty with canned tuna. You may substitute chervil or basil for the tarragon and garlic chives for the chives. Using an herb vinegar containing the chosen herb heightens the flavor.

• 1 1/2 tablespoons dijon-style mustard
• 3 tablespoons white wine or herb vinegar
• 1/3 cup olive oil
• 1/3 cup chopped dill
• 1/4 cup chopped chives
• Chopped leaves from 3 or 4 tarragon sprigs
• Salt and freshly ground pepper

Mix the mustard with the vinegar in a bowl. Whisk in the olive oil, then stir in the dill, chives, and tarragon. Season with salt and pepper to taste. Add a little more vinegar or oil if you like.

For more recipes from  A Cook's Notes on Dill, click here.








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