GREEN AND WHITE CRUDITES WITH HERBED ANISE DIP
For dip:

1/2 cup 1/2 cup 1/2 cup 1 1/2 teaspoons 1 1/2 teaspoons 1 1/2 teaspoon 1 teaspoon 2 teaspoons 2 tablespoons 12 cups

plain yogurt sour cream mayonnaise white-wine vinegar, or to taste coarse-grained mustard, or to taste large garlic clove, minced and mashed to a paste with salt aniseed, crushed Pernod, or to taste chopped garlic chives or other fresh herb assorted cruditˇs such as blanched broccoli and cauliflower flowerets, snow peas; raw sliced celery, fennel, cucumber, and daikon; carrots

Make dip:
In a bowl whisk together all ingredients except herbs with salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 4 days. Just before serving, stir in fresh herbs Arrange crudites decoratively on a tiered serving plate or in a large basket and serve with dip.

Gourmet September 1994

SMOKED SALMON SPIRALS try this with the garlic chives and green onions...

1 4 ounces 1 tablespoon 1 teaspoon 1 tablespoon 2 teaspoons 1 1/2 teaspoons 1/2 teaspoon 1/8 teaspoon 4 ounces

daikon (Japanese white radish), peeled cream cheese, room temperature fresh dill, finely chopped or dried dillweed finely chopped fresh Italian parsley drained capers Dijon mustard grated lemon peel cracked pepper sliced smoked salmon, cut into 1-inch-wide strips

Cucumber slices Fresh dill sprigs Lemon slices Using vegetable peeler, cut off thin 8x1-inch strips down length of daikon. Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 teaspoons mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon. Serves 12.

Bon Appétit March 1991