Crudites with Creamy Pistachio Dip

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Crudites with Creamy Pistachio Dip

 

1 1/2 cups raw, unsalted shelled pistachios (7 ounces)

1 large shallot, minced

1/4 cup Champagne vinegar or white wine vinegar

1 cup mayonnaise

2 tablespoons fresh lemon juice

1 large garlic clove, minced

1/2 cup extra-virgin olive oil

2 cups crème fraîche

1/4 cup minced flat-leaf parsley

2 tablespoons minced tarragon

Salt and freshly ground pepper

10 large Belgian endives, preferably red and green varieties, separated into

leaves, or very thinly sliced black radishes

 

 

 

 

 

Preheat the oven to 350°. Spread the pistachios on a large rimmed baking sheet

and toast for 8 minutes. Let cool. Transfer the pistachios to a food processor

and pulse until coarsely ground.

Meanwhile, in a small bowl, soak the shallot in the vinegar for 10 minutes. In a

large bowl, whisk the mayonnaise with the lemon juice and garlic. Gradually

whisk in the olive oil until thickened.

Drain the shallots and stir them into the mayonnaise along with the crème

fraîche, parsley and tarragon. Stir in the ground pistachios and season with

salt and pepper. Scrape the dip into small bowls and serve with the crudités.

MAKE AHEAD The dip can be refrigerated overnight.

 

TOTAL TIME: 15 MIN

SERVES: 40

 

Author: Naomi Hebberoy

Source: Open-House Planner, Food & Wine, December, 2004.

Formatted by Chupa Babi: 06.20.08

 

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