Tria’s Dill Vinaigrette
In honour of spring and all the bounty it brings forth, we thought we’d feature one of our favourite vinaigrettes to go with those fresh greens or steamed nettles.
This is one of our most requested recipes; people often come into the kitchen after a catering job to ask us for it. The incredible flavour comes from the fresh dill – a lot of it! Feel free to mix and match herbs, this vinaigrette works beautifully with fresh basil, cilantro (although we substitute the apple cider vinegar with fresh lime juice in this case), oregano and even mint.
This is a scaled down version of what we typically make, which yields 8 litres. As delicious as it is, we figured you don’t need 8 litres of vinaigrette taking up fridge space so this recipe will yield a little over 2 cups
Use this vinaigrette on fresh greens, roasted veggies, warm or cold grains or try it on a potato salad!
Yield – approximately 500 ml (2 cups) – scaled down from our 8 litre recipe
• . large red onion (white or yellow onions will work as well)
• 15 ml (1 tbsp) grainy Dijon
• 1/4 cup brown sugar
• 125 ml (. cup) apple cider vinegar
• 125 grams (4 ounces) fresh dill
• 250-375 ml (1 – 1 .) cups of grapeseed oil
• Salt and pepper to taste
• In a blender, add the first five ingredients and blend until combined; with the blender running, slowly add the grapeseed oil. Once combined, remove from the blender and season with salt and pepper to taste.