"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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