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Whipped basil ricotta with spring crudites 2/27

© The View from Great Island

Whipped basil ricotta with spring crudites

The great thing about cooking with seasonal produce is that its flavor is at its peak. For this simple appetizer recipe, all you have to do is round up a bunch of colorful spring veggies and serve them with a decadent basil ricotta dipping sauce that's made with garlic, lemon juice and pine nuts.


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INGREDIENTS

  • Peanuts
  • Carrot
  • Mango
  • Rocket
  • 2 limes
  • Olive oil
  • Soy sauce
  • Red onion, minced
  • Salt
  • Pepper

 

METHOD

  1. Lightly sautée the peanuts until golden.
  2. Take the carrots and cut into thin slices.
  3. Peel the mango and slice into thin strips.
  4. Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
  5. In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
  6. Enjoy!