I wish there were more places like Westville in New York City. They’ve got a bunch of locations but they are always so god-damned crowded. It often seems like the only healthy good option around, which I’m sure it’s not (suggestions welcome!). I was there last week with my dear childhood friend Samara who made the brilliant comparison to Joan’s on Third in Los Angeles.
Both are healthy and delicious and just way to expensive for what they offer. I always get the “market sides” plate which allows you to select 4 vegetable sides for $15.00 from a long list that includes artichoke hearts with Parmesan, roasted beets with goat cheese, cauliflower dijonaise, grilled potatoes, and lemon grilled asparagus. While dining at Westville I often feel like I could have easily made the dishes at home. But I didn’t, because it was a week night and I was tired after work.
But the lemon and dill house dressing is to die for. And low and behold, I decided to make it at home and share it with you. My version has more of a bite than Westville’s and is still missing SOMETHING. But it’s pretty damn delicious, especially on greens and potatoes for a light summer lunch.
I ate my weight in potato chips this weekend on a long car trip, so it’s time for some detoxing.
Serves 2 as a light lunch
You will need:
2 large red potatoes
4 cups baby Romaine lettuce or mixed greens
½ cup tightly-packed fresh dill sprigs
¼ cup olive oil
1 Tablespoon balsamic vinegar
½ teaspoon agave nectar (or use ½ teaspoon sugar)
1 pinch of nutmeg
Salt and finely ground pepper
2 Tablespoons fresh chives, chopped
1. In a small saucepan, bring the potatoes and 4 cups of water to a boil. Cook for about 20 minutes until the potatoes are cooked. Run under cold water and chill for at least 1 hour in the refrigerator.
2. Zest the lemon using a micro plane grater or sharp serrated knife. Save a small pinch of the zest to add to the dressing and cut the lemon in half and extract the juice. You should have 2-3 Tablespoons.
3. Make the dressing by pulsing the dill, balsamic vinegar, agave, lemon juice, salt and pepper in the bowl of a food processor.
Note: I cannot stress to you how much I love my mini Cuisinart. It’s easy to wash, I can actually lift it and it makes delicious dressings like this one almost TOO easy.
4. In a small bowl, whisk the dill mixture and olive oil with a fork. Add the lemon zest.
5. Slice the chilled potatoes into ½ inch cubes and divide into two bowls with the baby romaine. Toss with the dressing, sprinkle with chives and serve.