Spring dill vinaigrette

By Paul Lillakas
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  • 1/2 cup chopped dill
  • 1/3 cup white vinegar
  • 1 clove garlic, minced
  • 1 tablespoon Dijon or grainy mustard
  • 2 teaspoons granulated sugar
  • 2/3 cup canola or vegetable oil
  • 1/4 teaspoon salt


  1. In bowl, whisk together dill, vinegar, garlic, mustard and sugar. Whisking constantly, drizzle in oil. Whisk in salt.
  2. Immersion blender method: combine all ingredients in mason jar or measuring cup; blend until smooth.
  3. Serve drizzled over mixed greens with seasonal with sliced colourful veggies (carrot, zucchini, tomatoes, red onions etc.)

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