Photo Credit: A. Kane
Summer is in full swing—hot days, warm nights, and if you are anything like me, your style of cooking changes. It's not just the matter of swimsuit season (which could be seen as a reason unto itself), but you're probably cooking lighter and brighter these days. To me, this means cooking—or not cooking for that matter—with lots of fresh herbs.
I have been making my own salad dressing for some time now. It's just so simple to mix up a little oil, some vinegar, and whatever else strikes your fancy. This time around I chose to flavor my dressing with a bit of freshly minced dill. I think that dill is one of those flavors that all to often is forgotten. It is mild, aromatic, and springy.
This dressing is a take on the typical salad dressing that was taught to me by my great-aunt. She was from Germany, and when I asked her what her super salad dressing was, never one to write down recipes, she simply clucked at me, "Oh, a little of this, a little of that, but always dill."
So, here is my version of the dressing; it is balanced, yet slightly sweet. This dressing will keep in the refrigerator, for about a week. It also doubles well.
juice of 1 lemon, (about 1 tablespoon)
1 tablespoon white wine vinegar
3 tablespoons olive oil
1 tablespoon fresh dill, minced
¼ teaspoon sugar
¼ teaspoon salt
I like to make and store my dressings in an empty jar. Mix all of the ingredients together, and shake well. Dressing should be emulsified before using.
Adrienne Kane is a writer and photographer. She is the author of a memoir, Cooking and Screaming, and the food blog, nosheteria.com
What foods do you like to pair with dill? Chime in below!