Last Saturday morning presented me with two options; unproductively thinking about wedding things I cannot fix, or moseying down to the Farmer's Market. The choice was clear.
Amidst the stalls of fresh goat cheese, local honey, and over-priced asparagus, these jewel-like globes immediately captured my gaze.
Papa, my maternal grandfather, taught me how to eat radishes - quickly, with unreserved crunching and an ample sprinkling of salt.
That is all.
While that simplistic and familiar option will always be satisfying, I am a very fickle lady, and this time, I really wanted something fresh and creamy, that would exquisitely accent my peppery red globes.
I also had a handful of spring onions that I simply could not resist, and they begged to be included in the fun.
And by fun, I mean buttermilk.
I get really, really excited about vegetables this time of year. I love coming home from the market with a straw bag filled to the brim, and bursting with more color than the hardware store's paint department.
Spring onions are a particular favorite of mine. Their resplendent ombre palette is almost as delicious as their subtle flavor.
Before preparing my dip, I trimmed and washed my radishes - those leaves tend to hold lots of sand and dirt that you certainly do not want to bite down on, and then I soaked them in cool, salted water for about thirty minutes.
Keeping the radishes cool, preserves their crisp, crunchy texture that my Papa and I so adore.
While the radishes chill in the refrigerator, we can prepare the dip.
Onions are sliced thin, and everything is swiftly dumped into that magic blender of all things delicious - the food processor.
You will likely want to use smaller, young garlic cloves in this recipe, since it will not be cooked at all. The larger cloves tend to be a bit spicier and can sometimes overwhelm the other flavors.
In about two minutes, we will have created a rich, creamy, onion-scented dressing, perfect for dipping.
While salt alone was always a good option, I think this may actually be a better one.
I think Papa would approve.
If you're a mama, I hope your weekend is filled with all kinds of pampering. If you are an offspring, then you better get your act together and buy some flowers. Dip is extra credit, cupcakes are even better.
Spring Onion Buttermilk Ranch Dip
makes about 1 1/2 cups
- 3/4 cup whole milk sour cream
- 3/4 cup buttermilk
- 2/3 cup finely sliced spring onion, about 4
- 1 1/2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- freshly ground pepper, to taste
- 2-3 teaspoons of sugar, depending on your taste
Combine sour cream, buttermilk, onions, lemon juice, garlic, and salt in the work bowl of your food processor. Pulse until smooth, about 1 minute.
Add pepper and sugar to taste, and pulse until well combined.
Refrigerate until ready to use. Serve with fresh vegetables or over salad greens. Enjoy!
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