For the last two weeks, Maria has included a bunch of dill in our CSA box. Now, I'm not just talking about a couple of sprigs. I'm talking about a BUNCH of dill. So, the challenge is to use all of it. Try not to waste anything from the CSA box. What plays well with dill? Eggs. Swiss cheese. Shrimp. Potatoes. I sat down the all of my herb and vegetable cookbooks and hunted for new recipes. Found what looks to be a great potato salad recipe. That'll be fun because it has all kinds of the stuff we love in it: gherkins, capers... But, I just had to go back to an old faithful - shrimp salad with swiss and dill. It's so much better with fresh dill. It's also better if made the day before it's served. When I opened the refrigerator this morning to get out some eggs to scramble - yes, with dill - I saw the container of the shrimp salad. Betcha that'd be yummy with the eggs. It was.
Shrimp Salad with Dill and Swiss
2 heaping cups peeled shrimp
4 oz swiss or gruyere cheese
2-3 good sized sprigs of dill
2-4 T mayonnaise
Use a scissors to cut the shrimp into small pieces - about 1/4".
Dice the cheese very finely - about 1/8".
Chop the dill finely. Toss the shrimp, cheese and dill together. Add mayonnaise just until it all sticks together.
Fabulous served with scrambled eggs, on crackers or as a sandwich spread.