Bright and rich, this dip from San Franciso cookbook author Michelle McKenzie can be made with just about any vegetable. You won’t use all of it for the salad, so enjoy the rest on a sandwich (roast beef and fried shallots), under fried eggs (with good bread for mopping), and as a dip for crudités (fennel, radishes, white turnip, spring onion). “I’d double this recipe, in fact,” says McKenzie.
1 pound medium-size orange carrots, scrubbed and halved crosswise
1/4 cup cup extra-virgin olive oil, divided
1 chile de árbol, broken in half
Fine sea salt
1 stalk green garlic (or 1 clove regular garlic), roots and top trimmed, finely chopped
3/4 cup full-fat plain yogurt, preferably sheep’s milk
1/2 teaspoon red wine vinegar
Calories 115 per tbsp.null
How to Make It
Preheat oven to 425°. On a parchment-lined rimmed baking sheet, toss carrots with 2 tbsp. oil, the chile, and a generous pinch or two of salt; spread in an even layer. Roast, tossing once, until carrots are tender and beginning to caramelize, 20 to 25 minutes. Let carrots cool slightly on baking sheet.
Discard chile. Transfer carrots with their oil to a food processor. Add a pinch of salt, the garlic, yogurt, vinegar, and remaining 2 tbsp. oil. Purée until very smooth, scraping down sides of bowl as needed, about 4 minutes. Taste and add more salt or acid (yogurt, vinegar, or lemon juice) as needed to balance the carrots’ sweetness.