Dill is perfect for refreshingly dressing salads, cucumbers and salmon, not to mention it’s the perfect co-star for pickles. Both dill’s seeds and weeds (or fronds) are usable, the weed packing the more flavorful punch when added to sauces, cheeses and fish. The seed, although more subtle, imparts a distinct flavor when added to soups, stews and casseroles. (Hey, everyone has a starring role here!)
Smoked Salmon Salad with Dill Vinaigrette
1/2 pound smoked salmon, cut in to small pieces
3 Tablespoons finely chopped red onion
1 1/2 Tablespoons capers, drained well
2 Tablespoons fresh lemon juice
1 1/2 Tablespoons extra virgin olive oil
freshly ground black pepper to taste
Dill Vinaigrette:
2 Tablespoons Dijon mustard
1 Tablespoon white wine vinegarÂ
5 Tablespoons extra virgin olive oil
2 teaspoons milk, whole or 2%
pinch of sugar
2 Tablespoons chopped fresh dill (fronds)
4 cups mixed greens
In a medium bowl combine the salmon, onion, capers, lemon juice, olive oil and pepper and mix gently but thoroughly to combine.
To make the vinaigrette: whisk the mustard and vinegar together. Add the olive oil and whisk again.
Slowly add the milk, sugar and dill and whisk. Taste and adjust seasoning.
Arrange the greens on individual salad plates (4 to 6). Spoon the salmon mixture over the greens and drizzle each serving with vinaigrette. Serve at once.