DILL DRESSING

      Title: DILL DRESSING
  Categories: Seasonings, Sauces
       Yield: 1 Cup
  
   1 1/2 tb Dijon-style mustard
       3 tb White wine or herb vinegar
     1/3 c  Olive oil
     1/3 c  Chopped dill
     1/4 c  Chopped chives
            Chopped tarragon leaves
            -- (from 3-4 sprigs)
            Salt
            Freshly ground pepper
  
   "I offer this dressing as an example of how well dill combines with
   other herbs and how many foods it can complement. Try it with carrot
   and cabbage slaw, with green salad, beet salad, and composed salads
   containing raw fennel or steamed asparagus or cauliflower. It makes a
   delicious and different dipping sauce for steamed artichokes and
   gives new interest and flavor to chicken, fish, and meat salads ~-
   it's surprisingly tasty with canned tuna.  You may substitute chervil
   or basil for the tarragon and garlic chives for the chives.  Using an
   herb vinegar containing the chosen herb heightens the flavor."  --
   Carolyn Dille <--[honest! -K.M.]
   
   DIRECTIONS: =========== Mix the mustard with the vinegar in a bowl.
   Whisk in the olive oil, then stir in the dill, chives, and tarragon.
   Season with salt and pepper to taste. Add a little more vinegar or
   oil if you like.
   
   * Source: The Herb Companion - August/September 1993 * Typed for you
   by Karen Mintzias
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