A truer statement has never been spoken, and this was said back in 1846, by William Andrus Alcott . Why do these wonderfully beautiful, bitter, and crunchy salad toppers get such a bad rap? I love salad, I think the lettuce is the bummer, if I could have a bowl full of veggies, crunchy toppings, and dressing multiple times a day, I would be a happy girl. I have just started putting radishes in my salad, and I find the thinner they are the better they taste, so the dip I made is a great way to ease into this delicious yet misunderstood veggie…..
As with the ricotta dip I made 2 weeks ago (sorry I have been tardy, shoes trump dip) I brought this to a friends house to try, and to get honest opinions….I actually tried this out on two different nights, and when I tell you the adjustment I made you will understand why.
1 pound radishes (about 25), julienned, plus whole radishes, for serving (I used my mini chop)
3 ounces feta cheese, crumbled (3/4 cup) I doubled, b/c I love cheese!
1 1/4 cups sour cream
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice (from 2 lemons) I USED SUGGESTED AMOUNT OF JUICE….TOO MUCH
1 1/2 teaspoons coarse salt
1/3 cup chopped fresh dill
*Much like the dip, this has just the right amount of steps*
Combine julienned radishes, sour cream, feta, lemon zest and juice, salt, and dill.
A monkey could make this 🙂
Potato chips (come with ridged or don’t come at all)
Any amazingly crunchy vegetable, will accompany this dip very well
Here was the rub with this dip….sometimes I follow directions TOO closely, and I definitely used too much lemon juice….I just went for it, so when I went to serve it, it was a little too liquidy….So, the next night I had some friends over, and decided to throw the directions out, used 1/2 the amount, and then….viola perfect!
I promise my next post, will be chock full of jokes, and my normal funniness ( I am funny), but right now I am going to pass out…..