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Creamy Radish Dip and Curly Endive Salad
- May 1, 2013 - 1:31 PM
Creamy Radish Dip √
Makes about 2 cups.
Note: The dip is fairly stiff, so it also works well as a sandwich spread. If you have it in the refrigerator for a couple days, there may be a little liquid from the radishes; just pour it off or stir it in. From “Fresh Farm Nation,” by Martha Holmberg.
• 1 (8-oz.) pkg. cream cheese, softened
• 4 tbsp. unsalted butter, softened
• 1 to 2 garlic cloves, minced, optional
• 1 tsp. Worcestershire sauce; more as needed
• 1/2 tsp. fresh lemon juice
• 1/2 tsp. celery salt
• 1/8 tsp. paprika
• Dash of hot sauce, optional
• Kosher salt
• 1 c. finely chopped radishes
• 1/4 c. finely chopped green onions, white and light green parts only
• Fresh vegetables and crackers, for serving
Put the cream cheese, butter, garlic, Worcestershire sauce, lemon juice, celery salt, paprika, hot sauce and salt to taste into a medium bowl. Mix with a wooden spoon until well combined (you can also use a mixer on low speed, if you like). Stir in radishes and green onions. Chill for several hours to allow the flavors to blend.
Taste and add more salt, Worcestershire sauce or hot sauce, if needed, but be careful not to let the Worcestershire sauce overwhelm the delicate flavors. Serve with fresh vegetables and crackers.
Nutrition information per 2 tablespoons:
Calories 77 Fat 8 g Sodium 100 mg
Carbohydrates 1 g Saturated fat 5 g Calcium 20 mg
Protein 1 g Cholesterol 23 mg Dietary fiber 0 g
Diabetic exchanges per serving: xx milk, xx vegetable, 1 ½ fat.
Curly Endive Salad With Goat Cheese, Bacon and Honey-Mustard Dressing √
Note: Curly endive is similar to frisée. It has a bittersweet flavor but frilly texture that makes it a wonderful base for hearty salads, especially when bacon is involved. For a variation of this salad, use walnuts and blue cheese in place of the pine nuts and goat cheese. From “Fresh Farm Nation,” by Martha Holmberg.
• 1/3 c. pine nuts
• 1 heaping tbsp. Dijon mustard
• 1 tsp. fresh lemon juice
• 1 tsp. honey
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 1/4 c. olive oil
• 1 medium head curly endive, tough outer leaves removed and bottom trimmed
• 1/3 lb. sliced bacon, diced and cooked until crisp.
• 3 oz. fresh goat cheese, crumbled
Put the pine nuts in a large, dry frying pan over low heat and toast, stirring frequently, until golden, about 5 minutes; set aside.
Whisk mustard, lemon juice, honey, salt and pepper in a large bowl, and then whisk in the oil. Tear endive into small (2-inch) pieces and add to the bowl, along with the bacon. Toss to dress the endive thoroughly.
Arrange mounds of salad on each serving plate, distribute goat cheese on top, and sprinkle with pine nuts. Serve right away.
Nutrition information per serving:
Calories 224 Fat 20 g Sodium 390 mg
Carbohydrates 5 g Saturated fat 5 g Calcium 58 mg
Protein 7 g Cholesterol 14 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, 1 high-fat meat, 2 ½ fat.
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