Two Dips for Crudités

Name: Two Dips for Crudités
Ingredients: 2 carrots, coarsely chopped; 2 celery stalks, coarsely chopped; 1/2 white onion; 4 sprigs thyme; 4 sprigs flat-leaf parsley; 1 tablespoon whole black peppercorns; 1 cup (8 ounces) yellow split peas; 4 cups water; Coarse salt and freshly ground pepper; 1 tablespoon fresh lemon juice; Extra-virgin olive oil, for drizzling; 1 small red onion, thinly sliced; 1 tablespoon plus 1 teaspoon capers, rinsed and drained; (makes 2 cups); 1/2 cup tarama (from one 8-ounce jar); 1/2 russet potato, peeled and cut into; 1-inch chunks; Coarse salt and freshly ground pepper; 1 tablespoon plus 1 teaspoon fresh lemon juice; 2 tablespoons extra-virgin olive oil; (makes 1 cup)

January 26, 2012

Vegetables, of course, make healthy snacks, and are especially appetizing when served with flavorful dips. Yellow split peas are the protein-rich basis of one spread; tarama—cured carp or cod roe, used in Greek and Turkish cooking—flavors the other. The roe is soaked in water to remove much of its saltiness, then squeezed of excess moisture. Look for tarama at specialty food stores. Serve dips with crudités and toasted baguette or whole-grain bread slices.

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