Winter Crudites with Walnut-Garlic Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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The star of this dish is skordalia, a garlicky dip that is the Greek version of aioli. Ingredients:
1 12-ounce russet potato, peeled, quartered |
3/4 cup walnuts, toasted |
2/3 cup extra-virgin olive oil |
1/3 cup fresh lemon juice |
3 garlic cloves |
1 tablespoon chopped fresh oregano |
2 tablespoons cold water |
1/3 cup finely chopped fresh parsley |
assorted raw vegetables (such as carrots, radishes, and red and green bell peppers) |
Directions:
1. Cook potato in medium saucepan of boiling salted water until tender, about 15 minutes. Drain. Cool completely. Blend nuts, * cup oil, lemon juice, garlic and oregano in processor 1/3 until almost smooth. Add potato, 1/3 cup oil and 2 tablespoons water. Using on/off turns, process just until potato is blended and mixture is creamy (do not over-process or mixture will become sticky).
2. Transfer mixture to medium bowl. Mix in parsley. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve with vegetables.
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