This is my go to side salad that I make often, whether it’s for two people, four, six, or ten.A good side salad strikes a balance of ease and satisfaction, and this has become my old reliable for simple dinners at home and entertaining.  The Key Ingredient Is Kind of a Big Dill The extra special little something that goes into this side salad is a handful of dill.All you have to do is roughly chop it or tear a few sprigs in.

If you’re skeptical…did you know that dill is one of the main herbs in Ranch dressing?  Trust me on this one, it makes the salad taste a little special—special enough to make sure vegetables disappear on a weeknight or that dinner guests enjoy the greens as much as the main event.  I recently made this for friends alongside my Chicken Pot Pie, and it was the perfect lunch with tea! And I got follow-up texts asking for the recipe—not for the pot pie (too complicated), but the SALAD!  An Easygoing Salad  Once you assemble the vegetables—just enough for it to feel special, but not too many for it to feel cumbersome–an easy drizzle of white wine vinegar, olive oil, and a few pinches of flaky salt are all you need to add.  No need to make a dressing separately.Just dress and toss the salad right before you’re ready to serve it.   Tip: How I like to Cut Radishes (And Cucumbers!) For quite some time, it’s been very popular to shave radishes and cucumbers paper thin for a salad, or cut them i

Read More