a dilly dressing
Summer is here! Though truth be told the weather in Seattle has been just as moody and torrid as ever. The word "Juneuary" has been thrown around a lot. Still, there have been nice days as well, and it is currently warm and sunny out, so, yayy. In honor of the season I bring you a bright, herby dressing to be doused liberally on everything in sight.
The original inspiration for this recipe was dilly beans-- I set out to make a salad or side dish that evoked the tang, the spice and the WOOH! of the magical pickled green beans I've loved since childhood (side note: my Uncle Robby makes the best dilly beans ever, end of discussion). I whipped up this dressing and tossed it with crisp-tender steamed green beans. Perfection. But, I thought, was it too simple? Definitely more a side dish than a salad, I wasn't sure if it was worthy of a full blog post. At the same time I didn't want to start adding things just for the sake of it. After some thought and some input from Loyal Reader A. Deezy, I decided to focus on the dressing itself and all the various beautiful things you can do with it. After all, I feel that sauces are the foundation of good summer cooking; keep a few good ones on hand, slather them all over the mountains of fresh produce bursting from the markets (and gardens!) this time of year, and you're set! No need for fretting over intricate recipes when we'd all rather be sitting out on the patio already. So, without further adieu, I give you this recipe. It's great on steamed veggies (green beans, asparagus, broccoli, etc), salads, anything grilled, or as a marinade for chicken or fish. Or basically whatever else you happen to be eating. Scroll all the way down for more ideas! And feel free to share your favorite summer sauces in the comments!
Enjoy the season y'all!
two tablespoons lemon juice
two tablespoons apple cider vinegar
one clove garlic
1/8 teaspoon red pepper flakes
½ cup extra virgin olive oil
¼ cup fresh dill or a big handful
fresh ground pepper
Add lemon juice (freshly squeezed if possible) and vinegar to a mason jar. Now for the garlic: you can choose your own adventure based on how garlicky you are feeling. For just a hint of garlic, simply slice your garlic clove in half and add it to the jar. For a more intense garlic flavor, grate the garlic on a microplane, crush it, or mince it finely before adding it. In either case, leave the garlic sitting with the acids for at least ten minutes so the flavors can meld. In the mean time, take your dill and mince it finely. Add the pepper flakes, olive oil, and dill to the jar, along with a big pinch of salt and a generous grind of black pepper. Close the jar and shake vigorously until dressing is emulsified. Alternatively, you can make the dressing in a bowl-- follow the same steps, omitting the olive oil. Stir everything together, then drizzle in the oil while whisking continuously.
- Steamed veggies (green beans, asparagus, broccoli, cauliflower, etc)
- Roasted or steamed potatoes
- Any/all salads
- Tomatoes + mozzerella
- Anything grilled
- Tuna + onions + white beans
- Anything else that crosses your path