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.|
|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.