Crudités with Carrot Dip and Romesco
This double-sauce eats like a romesco sauce, which has been called the “Spanish ketchup.” I love the idea of peanuts, carrots, and dipping back and forth. Think about this as a carrot-dip crudité plate—go ahead, bring in cucumber, apple sticks, radishes, and any other favorite veggies. You have two dip sauces—go ahead, this is your crudité party. This recipe is in honor of Devita Davidson, who comes from Detroit, where farmers are super connected to the city. The Eastern Market is one of the oldest farmers’ market in the country. This dish is inspired by the farm–city connection, with benne seeds and peanuts bringing it back to Africa.
Excerpted from The Rise by Marcus Samuelsson with Osayi Endolyn. Recipes with Yewande Komolafe and Tamie Cook. Copyright (c) 2020 by Marcus Samuelsson. Photographs by Angie Mosier. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.