Crudité Platter with Cottage Cheese & Chimichurri Dip | Starter Recipes | Jock Zonfrillo

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a similar tang with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive while maintaining a neutral flavor.

Start by preparing the cucumbers: cut them in half, then cut them in half again while keeping the core in the center to create a dipping vehicle.

Prepare the radishes by cutting them in half; mention that some radishes can be spicy.

Cut the similar radish into thin wedges to create a brush for dipping.

Prepare fennel as part of the crudités.

Add focaccia to the plate for personal enjoyment.

Make the chimichurri: start with garlic in a pestle and mortar, season and bash it up.

Add sliced red and green chilies to the garlic mixture, then dice them.

Pour in a splash of red wine vinegar and some extra virgin olive oil.

Add 30 grams each of oregano and parsley, picking them off the stalks and finely slicing them.

Incorporate 100 grams of water to help bring the sauce together.

Prepare the cottage cheese by using high-quality cottage cheese, leaving it straight out of the packet.

Micropin a lemon to extract juice without seeds, and add it to the cottage cheese.

Season with white pepper and extra virgin olive oil, then mix well to achieve a funky texture.

Create a presentation with the cottage cheese and chimichurri cascading around the plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary