Green and white crudites with herbed anise dip
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Plain yogurt |
| ½ | cup | Sour cream |
| ½ | cup | Mayonnaise |
| 1½ | teaspoon | White-wine vinegar; or to taste |
| 1½ | teaspoon | Coarse-grained mustard; or to taste |
| 1 | large | Garlic clove; minced and mashed |
| ; to a paste with 1/2 | ||
| ; teaspoon salt | ||
| 1 | teaspoon | Aniseed; crushed |
| 2 | teaspoons | Pernod; or to taste |
| 1½ | tablespoon | Minced tarragon leaves |
| 1½ | tablespoon | Minced fresh chervil leaves if desired |
| 12 | cups | Assorted crudites such as blanched; green beans, and |
| ; broccoli and cauliflower flowerets, snow peas; raw | ||
| ; sliced celery, | ||
| ; fennel, green bell | ||
| ; peppers, cucumber, | ||
| ; and daikon; and | ||
| ; Belgian endive | ||
| ; leaves | ||
Directions
FOR DIP
Make dip:
In a bowl whisk together all ingredients except herbs with salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 4 days. Just before serving, stir in tarragon and chervil.
Arrange crudites decoratively on a tiered serving plate or in a large basket and serve with dip.
Serves 12.
Gourmet September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.