Seriously Simple: Crudite makes a beautiful edible centerpiece
1 teaspoon dried leaf oregano, crumbled
1/2 teaspoon ground cumin
1 tablespoon fresh lemon juice
2 lemons, zested
1/4 cup capers, drained and chopped
Salt and pepper to taste
Extra-virgin olive oil, to garnish
1. Rinse and cut the vegetables into small bite-size shapes. I like 3-inch sticks. Quick tip: Blanching the asparagus (immersing in boiling water for 30 seconds) downplays its grassy raw flavor.
2. Arrange the vegetables in wood or metal boxes or a divided dish that can be used as a centerpiece. To prepare the crudites in advance, place the cut vegetables in zip-lock bags or an airtight container, cover with moist paper towels and store in the refrigerator for up to two days.
3. In a large bowl, whisk together yogurt, sour cream, herbs, cumin, lemon juice, lemon zest, and capers in a bowl. Season with salt and pepper; cover and refrigerate until ready to serve.
4. Prior to serving, stir dip, transfer to a decorative bowl and garnish with a drizzle of extra-virgin olive oil.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
