Why You Need Dill In Your Next Salad
Dill and I have had an on-and-off-again relationship over the years. All too often, this herb just seems a little too forward, a little too presumptuous with the way it permeates every bite. But I think I’ve now discovered the one place where I will always welcome dill with open arms: in my salads.
There’s something about mixing dill with its leafy green brethren that really celebrates its strong flavor. I discovered this after playing several rounds of, “What’s that flavor? I love it!” and having the restaurant waiter or my dinner party host tell me that I was tasting dill. Dill! Even after the third or fourth time this happened, I could hardly believe it.
So I started adding a few roughly chopped teaspoons to my salads, first with leafy green side salads and then with grain salads and pasta salads. Every time, it was a winner. Dill has a particular affinity for creamy dressings, so anything with a little mayo or yogurt whisked into the dressing became something I couldn’t stop eating. But even with a simple balsamic vinaigrette, dill was wonderful.
With summer now in full swing, I’ve been eating salads for most of my meals. That can get boring really quickly, but I have high hopes for dill’s ability to keep my taste buds happy all summer long.
My Kitchn cohorts have apparently already made this discovery because I found several dill-icious recipes (sorry, couldn’t resist) in our archives. If you remain unconvinced about my new dill-and-salad obsession, these are a good place to start:
Do you love dill in your salads?