Thursday, April 29, 2010

Versatile Dill, Lemon and Balsamic Dressing


* This pic is actually of a roasted portabello stuffed with artichokes and fresh mozzarella that I served over an arugula salad. I didn't include the recipe because I thought the artichoke dominated the dish and made my wine taste like pee. Boo:(

Westville is a restaurant by my house in the West Village known for its down home cooking. While I'm partial to their turkey burger, my absolute favorite thing on their menu is the lemon dill balsamic vinaigrette (that I dunk my turkey burger into like it's running away from me.)

This is my attempt at a copycat version. It's not exactly like theirs but close enough for now (I will continue to tweak it and report back once satisfied.) Westville's isn't quite as 'green' tasting as mine which makes me wonder if they use dried dill? If anyone has any thoughts or opinions on fresh herbs versus dried in dressings, let me hear from you.

Another thing I love about this dressing is that it's so versatile. I love it tossed with salad (preferably arugula), as a dipping sauce for roasted meats and burgers, and oddly enough tossed with hot pasta. With this versatile vinaigrette, the world is your oyster.

Fresh Lemon, Dill and Balsamic Dressing

3 heaping tablespoons roughly chopped fresh dill
1 tablespoon plus 1 teaspoon (a couple dashes) balsamic vinegar
3/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 teaspoon honey
1 small garlic clove minced (or 1/2 if you're garlic sensitive)
1/2 teaspoon dijon mustard
juice of 1 lemon
1/2 cup plus 1 tablespoon olive oil

Put the dill, balsamic, salt, pepper, honey, garlic, dijon and lemon juice in a blender. Turn on low for a minute or so to knock the fight out of them. Scrape down the sides to drown any disobedient bedfellows, then blend again for a few seconds. With the motor on low, remove the cap from the top and slowly drizzle in the olive oil so that it emulsifies as added. Taste for salt/pepper/honey making any adjustments necessary. If it's too tart, add another squeeze of honey. If it's bland, another pinch of salt and/or pepper. Usually all a 'blah' dressing needs is a bit more salt, but then again another slug of balsamic never hurt one either.

Toss with lettuce for a salad, use a dipping sauce for roasted meat, or toss with pasta.

3 comments:

Jenn said...

LOL.. I love how honest you are..heheh..pee! With that said...the dressing sounds wonderful! I love dijon and balsamic together. Can't wait to try this!

Mary said...

I, too, am laughing at your description. I have had wine with a similar taste but couldn't blame the artichokes. Your dressing sounds wonderful. I can imagine how good it must tastes. I hope you are having a wonderful day. Blessings...Mary

Miss Meat and Potatoes said...

Jenn - I am honest to a fault most of the time;) I think you might like this dressing, given the wonderful 'grass rolls' story in your post.

Mary - I hate to say it but I think you might have been right in the fact that I made the artichokes the scapegoat in this case. It wasn't a great wine (to be kind.) It was a leftover bottle from a party someone had brought and I'm realizing now there was a reason it wasn't drunk during the festivities;) Oh well - it just makes you appreciate the good ones!