Radish Yogurt With Pine Nuts Food
RADISH YOGURT WITH PINE NUTS
Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.
Provided by Chris Morocco
Categories Bon Appétit Radish Yogurt Dip Kid-Friendly Quick and Healthy Quick & Easy Low Fat Low Cholesterol Party Pine Nut Cucumber snack snack week Graduation Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toss radishes in a small bowl with a couple pinches of salt. Let sit until salt begins to draw out water from radishes, about 5 minutes.
- Meanwhile, toast pine nuts in a medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.
- Massage radishes to release liquid, gently at first, then more vigorously as they start to expel water. Squeeze out excess liquid, then finely chop radishes (you should have about 1 cup).
- Mix radishes, yogurt, lemon juice, 2 Tbsp. oil, and 1/2 tsp. lemon zest in a medium bowl; season with salt and pepper.
- Divide yogurt among bowls, top with pine nuts and more lemon zest and drizzle with remaining 1 Tbsp. oil. Serve with cucumber spears for dipping.
- Do Ahead
- Yogurt can be made 3 days ahead; cover and chill. Top with pine nuts and lemon zest just before serving.
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- Toss radishes in a small bowl with a couple pinches of salt. Let sit until salt begins to draw out water from radishes, about 5 minutes.
- Meanwhile, toast pine nuts in a medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.
- Massage radishes to release liquid, gently at first, then more vigorously as they start to expel water. Squeeze out excess liquid, then finely chop radishes (you should have about 1 cup).
- Mix radishes, yogurt, lemon juice, 2 Tbsp. oil, and ½ tsp. lemon zest in a medium bowl; season with salt and pepper.
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- Place freekeh in dry, medium-sized saucepan. Toast in dry pan over medium-high heat, stirring until freekeh becomes aromatic. Add water and salt and bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes, or until water is absorbed.
- Remove lid and then remove pot from heat and place clean dishcloth over pot. Return lid to pot and set aside for 10 minutes. Uncover and fluff with fork. Cool uncovered for another 10 minutes.
- In large bowl, combine oil, lemon juice, tamari, garlic, and maple syrup. Whisk to blend. When freekeh is cooled, add to olive oil mixture along with herbs, radishes, and arugula. Gently fold together until evenly dispersed. Top with tomatoes, pine nuts, and quenelles of yogurt.
- Drizzle with a little extra oil and season with salt and freshly ground black pepper. Serve at room temperature.
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