TARAMASALATA
Steps:
- Place roe in a bowl and cover with cold water; soak 10 minutes. Drain in a fine sieve lined with cheesecloth. Rinse; drain again. Gather cheesecloth around roe, and squeeze out as much liquid as possible.
- Meanwhile, cover potato in a saucepan with 2 inches cold water and add 1/2 teaspoon salt. Bring to a boil, and cook until tender, about 5 minutes. Drain, and let cool.
- Puree roe, potato, and lemon juice in a food processor. With machine running, add oil and process until smooth. Season with pepper.
- CRUDITÉS
- The dips here are accompanied by spring produce, but nearly any vegetable can be used in a platter of crudités. Serve tender vegetables, such as celery, snap peas, and baby carrots, raw; broccoli, green beans, and cauliflower are better (and lose little nutritional value) when blanched for 2 to 3 minutes in boiling water and then shocked in an ice-water bath.
- Nutrition Information
- (Per 1/4-cup serving)
- Calories: 101
- Saturated Fat: 1g
- Unsaturated Fat: 4.6g
- Cholesterol: 136mg
- Carbohydrates: 3.3g
- Protein: 8.4g
- Sodium: 104mg
- Fiber: .2g
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