February 10, 2014
Dill Vinaigrette
Philippe, Tucson CSA
1 bunch dill
2 cups olive oil
1/4 cup vinegar
1 onion
2 cloves garlic
1 tablespoon mustard
2 teaspoons salt
2 teaspoons black pepper or chile flakes
Toss all ingredients in blender. Blend until smooth. Store in sealed jar. Keeps in the refrigerator for 4 to 6 weeks.