Chef Kristofer Kalas created this sweet and tangy dip to showcase organic fruits and vegetables. Pair it with a platter of sliced radicchio, radishes, baby carrots, cucumbers, pears and apple.
Slideshow: Vegetarian Appetizers
1/4 cup orange blossom or wildflower honey
1/4 cup fresh lime juice
1/4 teaspoon finely grated orange zest
1/2 cup plus 2 tablespoons extra-virgin olive oil
Assorted seasonal crudités, for serving
How to Make It
In a medium bowl, whisk the honey with the lime juice and orange zest. Gradually whisk in the oil and season the citronette with salt and pepper. Serve with crudités for dipping.
The citronette can be refrigerated for 3 days.
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