Herbs - A Dilly of a Lunch

Herbal classes have started again at Diann’s Greenhouse and my first one of the season was a luncheon class featuring ‘dill’. Every dish – from appetizer to dessert – used dill. We had Herb Dip, Cucumbers in Dill Cream, Herb Soup, Herbed Salmon with Asparagus, Dilled Garlic Bread, Dilled Celery-Asian Pear-and Nut Salad, Dilled Lima Beans with Pimiento, and Lemon-Dill-and Pistachio Sharing Cookie.

Here’s some photos of the class and a recipe for you to enjoy.

Diann and her well prepped kitchen.

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Herb Dip.

Herb Soup.

Students preparing their salmon.

Loaded with herbs.

Or more subtle.

Getting the salad ready.

Dilled Celery, Asian Pear and Nut Salad.

Cucumbers in Dilled Cream.

Dilled Lima Beans with Pimiento.

Dilled Garlic Bread.

A beautiful tablescape.

Even the centerpiece was made from herbs.

Enjoying the meal we prepared.

DILLED CELERY, ASIAN PEAR, AND NUT SALAD


1 ½ Tablespoons sherry or Champagne vinegar

2 teaspoons whole-grain mustard

¼ cup extra virgin olive oil

2 teaspoons minced savory

2 cups thinly sliced celery

¼ cup coarsely chopped dill weed

1 medium unpeeled Asian pear or Bosc pear – cored and cut into thick matchsticks

½ cup coarsely chopped toasted hazelnuts, cashews, or nuts of your choice

Whisk together the vinegar and mustard in a small mixing bowl. Whisk rapidly as you pour in the oil in a slow stream. Just before you serve, toss the savory, celery, and dill with the dressing in a large mixing bowl, and then gently toss in the pear and nuts. Mound the salad on individual plates and serve.