Dill Garden Salad Recipes

Steps:

• For the dressing: Combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, vinegar and a pinch of salt and pepper in a bowl. Stir to combine. Taste and adjust the seasoning as needed. Transfer to a ramekin.
• For the salad: Place the ramekin in the center of a platter. Arrange the lettuce around the dressing. Layer the tomatoes, cucumbers and bell peppers on top of the lettuce and serve.

Steps:

• Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices.
• Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth. Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.

Steps:

• In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
• Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
• When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
• Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.

Steps:

• Mix together salad ingredients in a large salad bowl.
• Mix together dressing ingredients in a small bowl.
• Pour dressing over salad, tossing to coat evenly.
• Refrigerate for 2-3 hours before serving.