Yogurt, lemon, and herb dip with baby carrots and radishes
Saturday, April 5, 2008
A weekend of grazing on rich food and richer wine had us all craving very simple food when we got home. We went to the garden and picked some fresh vegetables to fill the fridge. When we got home, Julie, Alain Passard’s sous chef who’s having a short stay with us after the big event, whipped up a quick and delicious yogurt dip for the fresh radishes and baby carrots that we just pulled from the ground. It’s so great I had to share the recipe with you.
It was so simple, and so wonderful with everything from the sweet carrots to even the zingy radishes. The secret was a tiny pinch of Madras curry powder, just enough to be interesting but not to be overwhelming.
Yogurt, lemon, and herb dip
1 cup plain yogurt
a squeeze of lemon
a pinch of salt
1 tsp honey
1 tsp lemon zest
a pinch of madras curry powder
chopped fennel fond (the green dill-like bits from the top of a fennel bulb)
In a small bowl, stir all the ingredients together well. Taste. It’s difficult to give specific amounts ingredients here because they can vary so much. Depending on the yogurt you use, or how sour the lemon, or how spicy the curry powder, you have to add a bit more or less. Just use your judgment. It’s hardly rocket science. If the consistency is a bit thick–because you use strained Greek yogurt for example–then you can just thin it out a tiny bit with milk.