Babyradishes
withza’atarand
cardamomcurd
SERVES4 // PREPTIME 10 MINS//
COOK1½HRS(PLUSCOOLING)
“Thisis basicallya cruditéplate,
somethingtogetyoustartedwith
a glassofChampagneorriesling,”
saysAdamWolfers.“Asaltydip
withfreshvegetables is always a
good start.”
8 mixedheirloombaby
radishes,halvedif large
Extra-virginoliveoil,
fordrizzling(optional)
GERARD’SZA’ATAR
1 figleaf(optional)
½ cup(firmlypacked) flat-leaf
parsleyleaves
5 thymesprigs
½ tspcorianderseeds,
dry-roasted(seecook’s
notesp176)
½ tspfennelseeds,
dry-roasted(seecook’s
notesp176)
1 tbsproastedsesame seeds
½ tspsumac
CARDAMOMCURD
1 tspgroundChinese
cardamom(seenote)
100 gmgoat’scurd
1 tsphoney1 Forza’atar,preheatovento
50°Corlowestsetting.Spread
figleafandherbsover2 wire
racksplacedover2 oventrays,
thendryinovenuntilcrisp
(1¼-1½hours).Setasidetocool.
Stripthymeleaves(discard
stem).Finelygrinddriedfigleaf
andherbswithcorianderand
fennelseedsand½tspsaltwith
a mortarandpestleorspice
grinder.Stirinsesameseeds
andsumac.Za’atarwillkeep
storedinanairtightcontainer
forupto1 month.
2 Forcardamomcurd,place
ingredientswith½tspsaltin
a bowlandstirtocombine.
3 Spooncardamomcurdinto
a servingbowl,topwithbaby
radishes,drizzlewitholive
oil,andscatterwithza’atar
toserve.
NoteWholeChinesecardamom
podsareavailablefromAsian
supermarkets.Grindpods
witha mortarandpestleor
ina spicegrinder.
Winesuggestion 2018
Koerner“Gullyview” Riesling,
Clare Valley.➤