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So what does it take to create a company that keeps producing the same superior quality products for more than one-hundred years? King Oscar's explanation might sound simple, but it's true.

You start a company. You make good products. The word gets out and more people want what you make. You grow. You expand into new markets. And all of a sudden you are over 100 years old. - King Oscar

The Rich Norwegian heritage of King Oscar might have a bit to do with it too. Maybe the only thing that has changed is the way you open the can; keyless entry.

Anchovies are a perfect addition to my no yolk dressing. May even fool the authentic Caesar Dressing diehard with a discriminating palate adding a little saltiness without the non-lover anchovy bite. And, served with my Tomato Tapenade becomes a perfect entertaining starter!

No Yolk Caesar Dressing

Makes 2 servings

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With the backside of a tablespoon, combine 1 Tablespoon balsamic vinegar, 2 cloves fresh garlic (or I really prefer 4 cloves of caramelized garlic and a Tablespoon of Dijon mustard together, into the bottom of a wooden bowl. Add lemon juice from half a freshly squeezed lemon and a few anchovies to taste. Crush anchovies into a paste with back of the spoons. Finally, whisk in 4 Tablespoons of extra virgin olive oil, until emulsified. 2 Tablespoons freshly shaved Parmigiano Reggiano. Set aside. Note, dressing can be refrigerated for up to one week.

Wash and dry Romaine lettuce leaves. Add Romaine lettuce leaves to wooden bowl. Add dressing, and toss. Add fresh made croutons and top with freshly shaved Parmigiano Reggiano and freshly ground pepper. Serve with additional whole anchovies on the side.

George Hirsch Living it UP! cooking & lifestyle book

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In 1991, the International Herb Association (IHA) established National Herb Week, to be celebrated during the week prior to Mother's Day. This year they named dill, Anethum graveolens, aka dill weed, as the herb of the Year for 2010.

The herb dill brings to mind the image of a crispy dill pickle. The pickling process is with the use of dill seeds. Dill seed is used as a spice with a flavor somewhat similar to caraway; but resembles fresh or dried dill weed. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany.

Dill weed is also a beautiful garnish; its green leaves are wispy and fernlike and have a fresh, sweet taste.

Using Dill Ideas:

Excellent herb to use when cooking fish, especially salmon and trout, as the delicate flavors complement each other.

Use dill weed as an added ingredient in sandwiches such as tuna, ham or grilled chicken.

For a meza or appetizer: Combine dill weed with Greek yogurt and chopped cucumber for making Tzatziki.

Add dill to your favorite egg salad or top deviled eggs.

Go French, with a cool Nicoise Salad made with grilled tuna steak, steamed Yukon potatoes, green beans, tomatoes and white beans. Mix with olive oil and fresh lemon juice.

And, where would gravlax be without dill? Serve on multi-grain dark bread with fresh dill while toasting the year of this 2010 herb with ice frozen Aquavit from Scandinavia flavored with dill seed.

Skoal!

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