Carrot and Dill Salad With Nasturtiums
Fantastic Flavor Duo: Carrot and Dill
There are herb combos that are meant to be: mint and chocolate, rosemary and garlic and dill and cucumbers. Well, most of us are familiar with that last combo. When we think of dill, pickles are usually the first food that comes to mind. Dill and potatoes are an awesome combo as well. However, my new favorite is dill and carrots.
The sweetness of carrots and the freshness of dill make this a match made in heaven. It makes sense that they go well together; seasonally they love the same growing weather. If you have these two growing in the garden or see them at a farmers market stand, grab a bundle of each for a fabulous salad that will soon be a favorite.
How to Grow and Use Dill
Fernleaf dill is a warm season annual. It likes mild weather; not too cool and too hot. We started our dill in early spring and they are now flowering. The yellow flowers are butterfly magnets and gives a nice pop of color to our garden this time of year. Since fall here in Georgia is mild, we’ll start another set in late summer to enjoy over autumn.
Dill loves direct sun and well drained soil. The fern-like leaves can be used fresh or dry. Let the plant flower and collect the seeds to use for pickling (or save them to plant the next season). Dill is particularly yummy when paired with chives and parsley in a potato salad.
My Secret Ingredient: Nasturtium
As far as edible flowers go, Nasturtium is one of the most well known. What I love best about these peppery little beauties is that the entire plant is edible: leaves, seeds and petals. Nasturtium has a slight bite; it reminds me of radish. Adding a handful of the colorful petals to the carrot and dill gives the salad a little bit of a kick. The nasturtium petals are optional. If you have them growing in your garden and want a new recipe to try them in, this is the one. Plus, they look so pretty with the carrot and dill.
The Perfect Dinner Salad
This salad holds up well once it’s dressed. The carrots are hearty and slow to wilt, which makes it perfect to make ahead. Without mayo or other highly perishable condiments, this salad will hold up at room temperature without danger of spoilage. Make a statement at your next picnic with this colorful and flavorful salad.
Carrot and Dill Salad With Nasturtiums
Ingredients
- 2 cups grated carrots, (4 medium-large)
- 2 tablespoons olive oil
- 1 small clove garlic, minced
- 3 tablespoons chopped fresh dill
- a handful of nasturtiums flowers (optional)
- salt and pepper to taste
- a squeeze of lemon juice
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Instructions
- Whisk the olive oil, garlic, lemon juice salt and pepper in a medium bowl. Add carrots,dill and nasturtium petals (reserve a few petals for garnish).Toss to coat.Served chilled with the extra petals on top.
https://theprudentgarden.com/carrot-and-dill-salad-with-nasturtiums/
Ingredients
- 2 cups grated carrots, (4 medium-large)
- 2 tablespoons olive oil
- 1 small clove garlic, minced
- 3 tablespoons chopped fresh dill
- a handful of nasturtiums flowers (optional)
- salt and pepper to taste
- a squeeze of lemon juice
Instructions
- Whisk the olive oil, garlic, lemon juice salt and pepper in a medium bowl. Add carrots,dill and nasturtium petals (reserve a few petals for garnish).Toss to coat.Served chilled with the extra petals on top.
