| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seasonings, Sauces | 1 | Cup | ||
INGREDIENTS
| 1 1/2 | tb | Dijon-style mustard |
| 3 | tb | White wine or herb vinegar |
| 1/3 | c | Olive oil |
| 1/3 | c | Chopped dill |
| 1/4 | c | Chopped chives |
| Chopped tarragon leaves (from 3-4 sprigs) | ||
| Salt | ||
| Freshly ground pepper |
INSTRUCTIONS
"I offer this dressing as an example of how well dill combines with other herbs and how many foods it can complement. Try it with carrot and cabbage slaw, with green salad, beet salad, and composed salads containing raw fennel or steamed asparagus or cauliflower. It makes a delicious and different dipping sauce for steamed artichokes and gives new interest and flavor to chicken, fish, and meat salads ~- it's surprisingly tasty with canned tuna. You may substitute chervil or basil for the tarragon and garlic chives for the chives. Using an herb vinegar containing the chosen herb heightens the flavor." -- Carolyn Dille <--[honest! -K.M.] DIRECTIONS: =========== Mix the mustard with the vinegar in a bowl. Whisk in the olive oil, then stir in the dill, chives, and tarragon. Season with salt and pepper to taste. Add a little more vinegar or oil if you like. * Source: The Herb Companion - August/September 1993 * Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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