Time 5m Yield 2/3 cup. Number Of Ingredients 11 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.
Time 25m Yield 6 to 8 servings Number Of Ingredients 8 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.
Time 15m Yield 2 Number Of Ingredients 9 Steps:
In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.
Time 20m Yield 4 Number Of Ingredients 8 Steps:
Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 7 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.
Time 4m59S Yield 4 Number Of Ingredients 10 Steps:
Step 1: Peel 1 cucumber. Halve it the long way. Use a small spoon to scrape out seeds; discard seeds. Chop cucumber into chunks. Step 2: Pile 1/2 cup shallots, 1/2 cup fresh dill, 1/4 cup honey mustard, 2 tablespoons white wine vinegar, 2 tablespoons sugar, 1 clove chopped garlic and 1/4 teaspoon salt into the blender or food processor. Pulse a few times. Swirl smooth. With machine running, slowly pour in 1/2 cup oliv oil and 1/2 cup canola oil until vinaigrette is thickened and glossy. Step 3: Nice over a simple salad of sliced Boston lettuce, chopped tomato, cucumber and avocado. OK, maybe some crumbled bacon too. Step 4: Pour into a glass jar. Seal and chill.
Number Of Ingredients 10 Steps:
Place all ingredients in a blender except the herbs and pulse at high speed until fully combined and creamy. Stir in herbs and correct seasoning with salt and pepper. Store covered in refrigerator for up to 3 days.
Time P14DT5m Yield 1 quart Number Of Ingredients 3 Steps:
Combine all ingredients in a quart jar with tight fitting lid. Cover and let stand at least two weeks. Strain and use.
Yield Makes 8 servings Number Of Ingredients 12 Steps:
Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. (Can be made 1 day ahead. Cover; chill.) Peel cucumbers and cut lengthwise in half. Using spoon, scrape out seeds and discard. Coarsely grate cucumbers. Transfer cucumbers to bowl of ice water. Whisk oil, vinegar, shallots, dill, and sugar in medium bowl; season with salt and pepper. (Cucumbers and vinaigrette can be made 3 hours ahead. Cover; chill.) Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add 1/4 cup vinaigrette to bowl with shrimp and toss. Add remaining vinaigrette to cucumbers; toss to coat. Arrange 1 lettuce leaf on each of 8 plates. Using slotted spoon, divide cucumbers among lettuce leaves. Top each serving with 3 shrimp.
Time 5m Yield 1 1/2 cups Number Of Ingredients 5 Steps:
In a medium bowl, whisk the cucumber juice and buttermilk together. Whisk in the dill, salt and pepper. Taste and correct seasoning if needed.
Time 15m Yield 4 servings Number Of Ingredients 10 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.
Yield Makes 1/2 cup Number Of Ingredients 7 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.
More about “dill vinaigrette recipes”
Yield Makes about 1/2 cup Number Of Ingredients 5 Steps:
In a bowl whisk together the brown sugar, the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the dill.
