On Sunday afternoon I went down to Port Stanley on Lake Erie with my several of Madame’s siblings. Before leaving I hastily threw together a salad with some of my garden Mesclun and kale then topped the salad with a few of the strawberries from last week and some fresh serviceberries from the street in front of our house. I finished the salad off with some butter toasted pecans.
Somewhat absent-mindedly I decided to toss some dill from our CSA into my salad dressing. In a rush I used a hand blender to whip the dressing up whereas normally I just use a fork and stir. The blender helped make the dressing super creamy and the results were awesome. The dill added such a different flavor the dressing, at least compared to what I’m used to in dressings, and I loved it!
At our beach picnic we enjoyed egg salad wraps and the salad was an perfect addition (or at least I thought it was!). Sorry, no pics were taken, we just enjoyed the beautiful day, the warm water, the soft (and super-hot) sand, throwing a Frisbee, and time to relax.
Thus for today’s installation of Greens Week I’m featuring the dressing recipe since it was key in making the afternoon’s salad so tasty. And keep in mind that you can omit the mayo but it’s nice to use a small amount because it helps to emulsify (hold together the oil and vinegar) the dressing.
- ½ cup local oil (canola, sunflower, soy, etc.)
- ¼ (raw) apple cider vinegar
- 2 tbsp. balsamic vinegar
- 2 tbsp. strong mustard (I used my friend’s homemade Guinness mustard)
- 1-2 tbsp. mayonnaise (optional, but useful, and an egg would work also)
- several sprigs fresh dill
- 1 garlic scape (or garlic clove)
- salt and pepper
- Throw all the ingredients in a tall wide-mouth jar and puree with a hand blender until smooth or use a food processor to do the same. Store in the fridge when not using!
- Goes well on a salad with some strawberries or other fresh berries and a few butter-toasted nuts!
Linking up at Fresh Foods Wednesday!