Winter Crudites with Walnut-Garlic DipNoel Barnhurst
The star of this dish is skordalia, a garlicky dip that is the Greek version of aioli.
Recipe information
Yield
Makes about 3 cups dip
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)
Preparation
Step 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).
Step 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.
