Title: DILL DRESSING
Categories: Seasonings, Sauces
Yield: 1 cup
1-1/2 tb Dijon-style mustard
3 tb White wine or herb vinegar
1/3 c Olive oil
1/3 c Chopped dill
1/4 c Chopped chives
Chopped tarragon leaves
-- (from 3-4 sprigs)
Salt
Freshly ground pepper
"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." --
Carolyn Dille [honest! -K.M.]
DIRECTIONS:
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.
Source: The Herb Companion - August/September 1993
