Black Tie Crudite with Whipped Ricotta

cauliflower crudite endive fennel lettuce ricotta

Dawn Perry

8 Servings

Source

Ingredients

1 small red onion, thinly sliced into rings

1 cup ricotta

2 tablespoons olive oil

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

Kosher salt, freshly ground pepper

8 small white turnips, peeled, cut into ½" wedges

3 heads small tender lettuce (such as Little Gem) or 1 head Bibb lettuce, leaves separated

½ head of cauliflower, cut into florets

1 small fennel bulb, halved lengthwise, sliced into thin spears

1 endive, halved lengthwise sliced into thin spears

Method

Heat broiler. Arrange onion in a single layer on a rimmed baking sheet. Broil, turning occasionally, until blackened, about 5 minutes; let cool.

Pulverize charred onion to a powder in a spice mill or a mortar and pestle. (Or, seal in a plastic bag and crush with a rolling pin or skillet.) Set onion powder aside.

Blitz ricotta, oil, lemon zest, and lemon juice in a food processor until smooth; season with salt and pepper. Transfer to a small bowl and smooth top. Use a fine-mesh sieve to dust onion powder over to cover (you won’t need all of it). Serve dip with crudité.

Do ahead: Whipped ricotta can be made 2 days ahead; cover and chill. Bring to room temperature before serving. Onion powder can be made 1 month ahead; store airtight at room temperature.