FOOD + ENTERTAINING
CRUDITÉS WITH CREAMY PISTACHIO DIP
1 ½ cups raw , unsalted shelled pistachios ( 7 ounces )
1 large shallot , minced
¼ cup Champagne vinegar or white wine vinegar
1 cup mayonnaise 2 tablespoons fresh lemon juice 1 large garlic clove , minced ½ cup extra-virgin olive oil 2 cups crème fraîche ¼ 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 colorful radishes )
Preheat the oven to 350 degrees . 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 . Serve with the crudités .
Recipe from Naomi Hebberoy , Food & Wine
MAKE AHEAD : The dip can be made the day before and refrigerated overnight .
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