It’s been hot hot HOT here in Sacramento….and who the hell wants to fire up the stove when it’s over 100 degrees outside? NOT I. I’ve been mightily fixated on salads, fruit and spritzers. Yes, spritzers, and I-don’t-care-what-you-say-about-them, they’re delicious.
I whipped this creamy dressing together before all my lovely baby dill went to seed in the hot weather. Dill and cilantro–neither grow for long here in Sac–it is just too dang hot in the summer. I always plant them with high hopes, but they’re usually goners by July. I still have a little dill–I’ve been nursing it along with lots of water so I might get another batch of dressing out of it. You could always just go to the store and pick some up, too.
I paired this dressing with little shrimp and butter lettuce. Dill and shrimp, they just go together. Like rama lama lama ke ding a de dinga a dong, remembered for-ever, like shoo bop shoo wadda wadda yipitty boom de boom.
This also is totally, ridiculously simple. You can use a stick blender, a food processor, blender or mini pro like I have in the photos. Equal amounts mayo and sour cream (though plain yogurt is also acceptable), a tiny bit of oil, white wine vinegar and a big ol’ handful of fresh dill. Oh, and salt and pepper.
Spoon over whatever you like, but a bed of butter lettuce, baby shrimp and red onion was just right for me.