Monday, March 2, 2015

Spicy Lime Yogurt Dressing
1 cup plain yogurt
1 T olive oil
1 tsp. cumin
1 tsp. honey
½ tsp. ground ginger
1 tsp. ground sumac
Juice of 1 lime

Serve with: 
1 lb kale, thinly sliced in ¼-inch strips
3 radishes, thinly sliced
1 T chopped chives

Daniel Boulud's Baked Root Vegetables "en Papillote" with Spicy Lime Yogurt
Serves 4

4 small carrots
3 baby red beets
3 baby yellow beets
2 small red onions
2 bulbs fennel
4 sprigs thyme
4 cloves garlic, smashed
Salt and freshly ground pepper
Olive oil, for drizzling

Preheat the oven to 400°F.

On a large baking sheet lined with aluminum foil, arrange the carrots, red beets, yellow beets, red onions, fennel, thyme and garlic. Sprinkle with salt and freshly ground pepper and drizzle generously with olive oil. Lay another sheet of aluminum over the top and pinch at the corners and sides to seal the aluminum. Bake in the oven for 45 minutes.

In a medium mixing bowl, combine the yogurt, olive oil, cumin, honey, ginger, sumac, and lime juice. Season to taste with salt.

After 45 minutes, remove the tray of vegetables from the oven and set aside to cool for 10 minutes. Remove the top piece of aluminum, and peel away the skin from the beets, carrots, and red onion. Cut each vegetable into quarters.

To serve, dress the kale with the Spicy Lime Yogurt and divide between four plates creating a mound in the center. Lay the vegetables around the kale, alternating colors, and drizzle the vegetables lightly with the Spicy Lime Yogurt. Top the salad with thinly sliced radish and chopped chives.