HERB - Dill

[Lisa Sawyer]

>
>On Mon, 24 May 1999, Moonshadow wrote:
>> I have a source for fresh dill, anyone with ideas on
>> using other than for pickles?


In Germany, one of my favorite restaurants made a salad dressing (referred
to as the pink stuff) using yogurt, dill, some other seasonings and I think
it was the the juice of pickled red cabbage or beets that turned it various
shades of pink depending on who made it that day. I was never quite able to
nail the recipe down and left before I could sneak back to the kitchen. It
was quite good (and colorful) if you could get past the fact that it went
from pepto-bismol pink to shocking pink depending on the day. I did not
*see* any other other obvious herbs in the dressing other than dill. It may
have just been dill and yogurt and I was trying to make it complicated.

Ysabeau of Prague


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