Hey foodies! If you like salad and you like dill…this is a recipe for you! If you don’t care for either of these things…do not read any further- go make a cup of tea or something.
Now you need to do a couple of things ahead of time for this recipe like boil your eggs and cook your bacon so that it can all come together when your done making the dressing and prepping the salad.
The original recipe calls for Romaine lettuce but really use whatever kind of lettuce you like…I was going to do romaine and iceberg mix…but got lazy and just did iceberg…like come on..it just LETTUCE!!
The dressing is very fresh, it wasn’t quite salty enough for me so i added & tasted until it was great! Make this one…you won’t be mad at it.
#bitemecanada #funologyoffood #delicioushappenshere
Ingredients 🥞
The “Stuff”…
- 1/3 cup buttermilk (I seldom ever have buttermilk so I just make my own. 1 tbsp vinegar or lemon juice to each cup of milk, let it sit 10 minutes)
- 1/2 cup sour cream
- 1/3 cup mayo
- 4-5 tbsp fresh dill, finely chopped (I’m sure I did more because I LOVE dill and I measure this herb with my heart)
- 2 dill pickles, really finely chopped
- 2 tbsp dill pickle juice
- 1 tsp Dijon mustard (use whatever mustard you like, I did stoneground)
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- Salt to taste
- Salad…
- 1 head of Iceberg lettuce or 2 hearts of Romaine or whatever the heck kind of lettuce you like.
- 8 slices of cooked bacon (duh!) chopped
- 1/2 cup red onions, sliced or diced anyway you like
- 2 dill pickles, thinly sliced
- 4 hard boiled eggs, cut into halves or quarters or circles or whatever
- Fresh dill and fresh ground black pepper for garnish if your fancy
Instructions 👩🍳
Place all your dressing ingredients into a bowl and whisk them together until well blended and creamy. Taste to see if you need to add more seasonings. Put into fridge until ready to serve it.
Cut the lettuce any way you want, it did mine in thin strips and then cut them across..but you do you. Put lettuce into a large salad bowl. Add rest of ingredients on top of lettuce except for eggs and toss well. Now get fancy and place you eggs on top and garnish away.
Serve with the dill dressing. If you have left over dressing, it’ll keep in fridge for another 3-4 days.
Recipe Credit: theeastcoastkitchen.com
Bite Me Canada 
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