My kids prefer the dressing on rainbow pasta. I add chopped broccoli to the boiling pasta during the last three minutes of cook time, then rinse the pasta and broccoli in cold water and let it cool down before tossing it with the dressing.
Lemon Dill Dressing
1/4 to 1/2 cup olive oil
zest and juice of one lemon
2 cloves of garlic, minced
1 teaspoon salt
1/2 teaspoon dill
1/2 teaspoon pepper
1/4 cup parmesan cheese
Mix all ingredients. For best results, make ahead of time and refrigerate for a few hours to allow flavors to meld.
One of my favorite things about making this dressing is using my two favorite kitchen tools. Pampered Chef makes the best garlic press, hands down; and no kitchen is complete without a Microplane, or four (two fine grater, one coarse grater, one ribbon grater). I can zest the lemon and grate the cheese with one single tool.
I hope you enjoy this recipe. Perhaps it will become one of your family's favorites too!
Yummy, this looks amazing. I'm sure it WILL become a favorite. Along with the soup which we made AGAIN last night!
ReplyDeleteI've been meaning to tell you how much I have been enjoying your "picture a day" project in the sidebar. They're really fantastic!
Thanks for sharing more kitchen goodness :)
This looks absolutely delicious! I'm glad I'm not the only one that loves to whip out the microplane! Wheee! Thanks for sharing a recipe that will no doubt be used in my kitchen over and over.
ReplyDeleteI love those same tools. And this dressing does look wonderful. Is it dried or fresh dill you use?
ReplyDeleteSandy - I used dried dill. If you are lucky enough to have fresh dill, use more - maybe 2 tablespoons.
ReplyDeleteoh yum!!
ReplyDeleteThere are some thing we take for granted, and assume everyone enjoys or uses. What amazes me even more is how these things can be come a subject in a blog. But again you make me proud to be in your life!
ReplyDeleteLove
Dad
This looks delicious! I'm always on the lookout for a good salad dressing recipe.
ReplyDeleteThanks! We haven't made this for awhile. I was trying to decide what to fix this weekend. We add imitation crab and make it a whole dinner. It's also good with red bell peppers.
ReplyDeleteFinally!! This is my favorite recipe of yours... the one I use the most, that's for sure! I could drink the dressing right out of the bowl when the salad is gone (not that I ever have.)
ReplyDeleteOh, and I love my microplaner, too. Thanks to a friend that couldn't believe I was living without one.
Mmmmm. I might just make this tonight, on plain salad. I looove my pc garlic press. Several years ago, I was a p-chef consultant for the six month period that allowed me to earn extra incentive points and thereby get all their cool stuff.
ReplyDeleteWe just had it with dinner served over freshly picked Rouge D'hiver red romaine and red and green summer crisp lettuce. Wow! I see what you mean. Thanks.
ReplyDeletethis looks so fresh and yummy. a must try! :)
ReplyDeleteby the way, i'm still sending you something, things have just been quite hectic!
I love your lemon dill dressing -- and I love your new banner because as you know, I LOVE chickens.
ReplyDeleteI once read a saying "chicken spelled backwards is L-O-V-E," and as you know from my own chicken ownership experience, I agree.
This dressing was amazing...tried it, loved it, had to say so :o)
ReplyDelete~simply~
Thank you, this sounds so yummy. I love your blog, it's so bright and fun!
ReplyDeleteI haven't made the dressing, but I will one of these days. I can't help but notice how you juiced the lemon.. is that one of those old vintage citrus juicers? The kind where you plop half a lemon/orange/grapefruit then take a lever and PRESS? I've got 2 and I find any excuse to use mine! Orange juice and lemonade tastes 1000 times better when I use it!
ReplyDeleteLove your banner Molly. Your pics are always gr8.
ReplyDeleteThanks for this one, Molly. I'm a dressing gal and this one looks delish. :) And now I guess I have to go get a microplaner.
ReplyDeleteyou are so right - thank you for the recipe. and I love that middel photos so much.
ReplyDeleteoops - typo. I do know how to spell. midel. (joking) middle, of course.
ReplyDeleteThanks so much for sharing this dressing recipe! I made it and immediately fell in love with it. I have a feeling it will be a Summer staple around here.
ReplyDeletethrow the broccoli in the pasta water at the very end? oh, that's such a good tip! I never thought of that.
ReplyDeleteYum for the recipe...can't wait to try it. (your pix of all your tools are wonderful, molly! I really love this series of kitchen pictures you've been taking lately...
Oh yummers! Thanks for posting this dressing! I look forward to trying it on our homegrown veggies (and maybe some past a for the kiddos!). I just found your blog via Mollycoddle and am so happy reading your posts. Beautiful photos!
ReplyDeleteOK, my mushroom risotto plans cane to screeching halt on Tuesday thanks to poor time management and toddler (like I need an excuse when he's 2)...so I put some whole wheat pasta on to boil,ran to the computer, printed this, whipped it up, and tossed it with the pasta and sauted mushrooms. And we all thank you, dinner was delicious and my mood much improved!
ReplyDeleteI made it today for fresh organic greens from our neighbors garden. thought of this recipe immediately when he brought them by. Thanks, Molly,
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