The farmer’s markets are filled with beautiful produce this month, including zucchini, cucumbers, broccoli, asparagus, carrots, peppers, tomatoes, and all the spring lettuces, greens and kale. Fresh herbs are also available and today’s dressing features dill, one of my favorites.
It’s a perfect time to make a big salad for lunch or dinner (This makes me think of Elaine on Seinfeld ordering her salad at the diner and asking for a “really big salad”). Starting your salad with any kind of lettuce or green, or a mix. Add thinly sliced kale, a drizzle of extra virgin olive oil, sea salt and lemon juice. Mix the greens, as this softens the kale.
Then have some fun, add a few or just one of the veggies above to make the salad colorful. You can either serve the dip with the veggies on the side, or serve over the salad and blend well.
Soak one cup sunflower seeds in filtered water for one hour.
Drain and blend the seeds in a food processor or high speed blender with
3/4 cup fresh dill, one clove garlic (two if you like your dressing garlicky), fresh juice of one lemon, 1/2 cup water. Salt and pepper to taste.
Store the leftover dip covered in the fridge for up to three days.
Dressing inspired by Ani Phyo http://www.foodandwine.com/chefs/ani-phyo
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