Rose & Walnut Dill Salad
This is one of the easiest and unexpectedly pleasant salads inspired by my Middle Eastern home’s flavours. A first glance at the main ingredients of dill and horseradish might fool you—don’t let it. My friends said this taste like Passover in the best way possible, flavourful and nourishing.
Half a bottle of horseradish, regular or beet, about 4 ounces
1 head of finely-chopped fresh dill
½ cup of chopped walnuts, set aside ¼ cup of it for the rose petals
¼ cup of dried rose petals to beat with the ¼ cup of walnuts and ½ teaspoon coarse grey salt with a mortal and pestle
2 tablespoons of apple cider vinegar or fresh lemon juice
2 tablespoons Extra Virgin Olive Oil
Combine the chopped fresh dill, horseradish, apple cider vinegar or lemon juice, ¼ cup of the chopped walnuts, and olive oil in a large mixing bowl to set aside.
Gradually grind the remaining ¼ cup of the walnuts with the rose petals and salt until semi-ground but not fine as a powder.
Mix into the bowl and refrigerate for at least an hour for the flavours to marinade. Sprinkle with more rose petals if you’d like. We enjoy this the day-of or a maximum of within one day so as to avoid soggy ingredients.
About the Author
Almila Kakinc-Dodd is the Founder, Editor-in-Chief of The Thirlby. She is also the author of the book The Thirlby: A Field Guide to a Vibrant Mind, Body, & Soul. She is currently pursuing her Master’s in Nursing as a Dean’s Scholar at Johns Hopkins University. Her background is in Anthropology & Literature, which she has further enriched through her Integrative Health Practitioner training at Duke University. She lives in the Washington, D.C. Metro Area, where she regularly contributes to various publications. She is a member of Democratic Socialists of America and urges others to join the movement.