Dill Vinaigrette Recipes

Steps:

• In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Serve with salad. Refrigerate leftovers; shake well before serving.

Steps:

• Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into the vinegar mixture. Slowly stream olive oil into the mixture while whisking continuously; keep beating until the dressing is creamy and smooth. Season with salt and pepper.

Steps:

• In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
• Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
• When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
• Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.

Steps:

• Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.
• Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
• Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.

Steps:

• For the vinaigrette: place vinegar, lemon juice, shallot, dill, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Transfer the vinaigrette to a bowl or squeeze bottle.
• For the hash: Bring 4 cups of water to a simmer in a medium saute pan, add the salmon and poach until just cooked through, about 8 minutes. Remove the salmon, flake with a fork and transfer the mixture to medium bowl. Add the roasted pepper, potatoes, horseradish, salt and pepper and dill and gently mix until combined.
• Heat the olive oil in a large, nonstick saute pan over high heat. Add the hash mixture and cook, stirring occasionally until golden brown and crisp all over. Divide the hash among 4 plates and top each with a poached egg and a tablespoon of salmon caviar. Drizzle with the dill vinaigrette. Garnish with fresh dill.

Steps:

• In a small bowl, whisk together all of the ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. Store, tightly covered, in the refrigerator for up to 8 hours.

Steps:

• In bowl, whisk together vinegar, lemon juice, water, onion, garlic and dill.
• Whisk in oil until thoroughly combined; allow to sit at room temperature for 30 to 60 minutes before serving to allow flavors to blend.
• Refrigerate leftovers, allow to come to room temperature before serving.