WHIPPED FETA DIP WITH DRIED HERB OIL

Whipped Feta Dip with Dried Herb Oil image

Provided by Justin Chapple

Time 40m

Yield Makes 2 cups

Number Of Ingredients 16

1 cup extra-virgin olive oil
4 dried bay leaves, crumbled and minced
2 teaspoons dried oregano, rubbed
2 teaspoons crushed dried rosemary
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
Belgian endive, for serving
Ninja radishes, for serving
Romanesco, for serving
8 ounces feta cheese, crumbled
1/4 cup extra-virgin olive oil
1/4 cup whole milk
1/2 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice
Freshly ground white pepper
Dried Herb Oil or extra-virgin olive oil, for drizzling

Steps:

For the dried herb oil: In a small jar or plastic container with a tight-fitting lid, combine the olive oil, bay leaves, oregano, rosemary, and red pepper flakes, then shake well. Season the dried herb oil generously with salt and black pepper. Shake again and let stand at room temperature for 30 minutes before using.
For the crudites: To prepare the Belgian endive, just slide your pointer finger between each leaf and the core and snap at the base. Try not to break the leaves, though, because they will go brown pretty quickly. Cut the ninja radishes into thin slices. To prepare the romanesco, hold it in a large bowl with the florets facing down. Using a knife, cut off the florets, rotating the head as you cut and letting the pieces fall into the bowl.
For the whipped feta dip: In a food processor, combine the feta, olive oil, milk, lemon zest, and lemon juice. Puree until very smooth, about 1 minute. Season the dip with white pepper. Scrape into a shallow serving bowl. Drizzle with the Dried Herb Oil or olive oil and serve with the crudites,