I've eaten this a few times in Germany, since my teens. It's a slightly sour dressing, white, with fresh dill in it, salt and pepper, and I don't know what else.

It's usually served on round lettuce (that mid-dark-green fibrous not too watery stuff with soft curves with leaves not very tight together - yum yum) as a side plate.

I LOVE IT!

1. What are the standard ingredients? What the basis? Sour cream? Yoghurt? Quark?

2. What's the acid, if any? Lemon? Vinegar?

3. What is added to it? Sugar? Any other herbs? Some water?

Please help me; I would love this a few times a week; it's my favourite green side salad.

I'll give this a week or two on this thread, and then I'll repost on the recipe forum.

Thanks!

Sorry, Gez, I've not heard of it, but I love almost anything with dill in it, so I'll keep tabs on this to see if anyone knows how to make it.

Your "round" lettuce is also known as Boston lettuce here in the states. (as well as Bibb lettuce)

Kay

You might try this:

Dill Dressing #26371
by MizzNezz (see my other recipes) posted on Apr 25, 2002
(1 review)

Great salad dressing! Chill for best flavor.

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 cup vegetable oil
3 tablespoons olive oil
2 tablespoons sour cream
2 tablespoons dill weed
1/2 teaspoon salt
1. Whisk the ingredients together.
2. Chill for 30 minutes.
3. Serve over crisp green salad of your choice.


Kay

Thanks, Kay. I'll start with that and see what it's like.

canola oil
lemon juice
salt & pepper
garlic
sour cream
fresh dill
you can also add some parsley

On "butterhead" lettuce. Yum.

well, interestingly enough, what we Germans call green lettuce is called bibb or boston lettuce here (and costs about 4 times as much as in the fatherland). On the other hand, romaine is pretty expensive in Germany....

I do like bibb lettuce and will eat tons of it when I'm home for the summer.....

Butterhead/Bibb/Boston; yes, that's round lettuce. See here for a couple of lettuce pics.

Thank you for the recipes. I will make some at the weekend. What kind of proportions of oil to lemon juice to sour cream?

Suleika, I never cook by recipes, but I can approx. let ya know what I use:

1 tbsp oil
juice of about half a lemon (if they're juicy)
2-3 tbsps of sour cream - yeah, a bit much, but that's what makes it good :-)

hope you like it. don't forget the garlic.

Oops - I forgot I was going to make this so I didn't buy the sour cream, and now everything is shut. I've copied these recipes down into my little palm pilot, so next time I am at the supermarket I will have a go. Thank you so much!

Acutually Dill is also called "cucumber herb" (Gurkenkraut) in Germany since it is often used for cucumber salad dressing. Cucumber tastes perfect with dill. *yummi*

hey superflat -- are you etwa another German? Whereabouts in the fatherland are ya.

Tash

Yep, being German and living in Cologne.

I am a member of a german LC board as well, but since knowbody knows in Germany neither about BFL nor about LC and BFL this board helps me a lot combining training and diet the right way.

Hm.... I would say Dill is in Dill in German, and what you describe sounds like the dill seeds - which are used for pickling. My husband and I are from different areas of Germany, and we wouldn't call any form of Dill Gurkenkraut. But Germans have more words than food - the same cut of beef can have 8 different names in different regions!

That's what I have found concerning Dill/Gurkenkraut:
link