You know those salad dressings that just stick with you? You crave them…you think about them during a particular season…you make special trips to the store or Farmer’s Market just for those special ingredients?
Well, I have one of those dressings. I tried it for the first time while I was working with some incredible Italian women and putting myself through college. These sisters had big hearts and amazing cooking skills.
One day, they insisted I have some of the salad they had brought in from home. I did. Friends, that’s all it took. I was hooked and had to know how I could make it for myself.
All these years later, I am still making this amazing vinaigrette. I admit, it’s not the same recipe, because time has tainted my recollection and I probably cut the salt by over half, because salt is a current member on my don’t-even-go-there list, but I think it’s amazing still and my ids seem to agree. When you’ve got a four and a six year old who actually fought over slices of cucumber for dipping, because they couldn’t get enough, you know you’ve got a winner.
Friends, here is that winner for your own enjoyment…
Dill Balsamic Vinaigrette
3 full sprigs of fresh dill (more to taste) – remove the fronds from stems and finely chop
1/4 c. balsamic vinegar
1/4 c. olive oil
1/4 c. honey (can also be split as 1/8 c. honey, 1/8 c. sugar)
1 tsp. sea salt & 20+ cracks black pepper (more or less to taste)
1 Roma tomato, chopped
1/4 c. yellow or red onion, chopped
*Even if you don’t care for onions and tomatoes, incorporate them into the dressing, because they are crucial in developing the proper flavor.
Finish with one cucumber, chopped, and 1/2 c. mozzarella cheese (fresh is best, but shredded works well too!)
Pair with a delicious pasta dish or top with grilled chicken for an amazing, stand-alone meal.
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