Dill Pickle Salad
I LOVE DILL PICKLES. If you don't, well I'm sorry for you. If you do, welcome to the DILL CLUB.
If I'm going to eat a salad, it better be crave-worthy. I want something sneaky, that doesn't feel like I'm eating a bunch of raw veggies. There better be bread, and there better be cheese. And now, there better be pickles. This one is crunchy, fresh and tart and is the perfect side to any meal.
1/2 cup pickle juice
1 tbsp red wine vinegar
1 tsp mustard
2 dill pickles
1/2 loaf stale bread
1 small shallot
2 cloves garlic
1 cucumber
1 head romaine
1 avocado
1 bunch dill
1/2 cup olive oil - divided
1/2 cup feta
Dressing
1 small shallot
2 cloves garlic
1/2 cup pickle juice
1 tbsp red wine vinegar
1 tsp mustard
1/4 cup olive oil
Croutons
1/2 loaf stale bread
1/4 cup olive oil
Pre Recipe Prep
Make your croutons
Preheat oven to 400. Dice or tear bread into small pieces (1cmx1cm). Place on baking sheet and drizzle with 1/4 cup olive oil, a giant pinch of salt, and toss. Bake for about 10 minutes until golden brown.
Make your dressing
To a jar, add 1 small minched shallot (no more than a tbsp total), 2 minced cloves garlic, 1/2 cup pickle juice, 1 tbsp red wine vinegar and a large pinch of salt. Mix and let sit for about 10 minutes to reduce the potency of the garlic and shallot.
After 10 minutes, add 1/4 cup olive oil, 1 tsp mustard, add the jar lid and shake well for at least 1 minute to really mix in the oil.
Prep your veggies
Tear your lettuce into bite size pieces. Dice your cucumber and avocado into similar size pieces as your croutons. Finely dice 2 pickles. Chop dill into very fine pieces.
Assemble
Leave a handful of cheese, croutons and dill off to the side for topping. Add all remaining ingredients to the bowl, add half the dressing to start and mix well. Add more dressing till you reach your desired dressing-ness, and top with reaming cheese, croutons and dill. ENJOY
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