| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Belgian |
September 1 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Plain yogurt |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Mayonnaise |
| 1 1/2 |
ts |
White-wine vinegar; or to taste |
| 1 1/2 |
ts |
Coarse-grained mustard; or to taste |
| 1 |
lg |
Garlic clove; minced and mashed |
|
|
; to a paste with 1/2 |
|
|
; teaspoon salt |
| 1 |
ts |
Aniseed; crushed |
| 2 |
ts |
Pernod; or to taste |
| 1 1/2 |
tb |
Minced tarragon leaves |
| 1 1/2 |
tb |
Minced fresh chervil leaves if desired |
| 12 |
c |
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 |
INSTRUCTIONS
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
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Converted by MM_Buster v2.0l.
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