Recipe in partnership with Grey Arrow Farm CSA Program
I’ve been told this vinaigrette tastes like how you would image a bag of dill pickled chips would be if it could be salad. If you love dill pickled chips, that means it’s d.e.l.i.c.i.o.u.s. in my books. I grew up in a Ukrainian forward kitchen which means anything dill run through my blood.
Raw Carrot & Cucumber Salad with a Creamy Dill Vinaigrette
1 large cucumber
3-4 small to medium size carrots
Creamy dill vinaigrette
¼ cup mayonnaise
1 tbs dried dill or 2 tbs fresh dill chopped fine
1 tbs white vinegar
1 tsp lemon juice
¼ tsp garlic salt
½ tsp sugar
1 tbs olive oil (if you can find wild dill infused oil even better )
Shave the cucumber using a madoline and grate the carrots. Place in a large bowl. Mix the vinaigrette by whisking together all ingredients in a bowl. Refrigerate dressing until ready to serve. Toss the salad with the dressing until evenly coated.