I’ve been working on reconstructing a taste memory from Turkey. I finally got it, and it was just as good as I remember, but I’ve got to warn you about something.
Do you see how lovely this dill is, and how the orange of the carrot contrasts with it so perfectly?
I just want you to remember that image, and to close your eyes, and give this a taste.
Don’t look at it.
I only give you this photo because I feel that I must. But skip over it. Make this even though it looks gross. Just taste it. Taste on anything, but my favorite these last few days is atop a bagel and cream cheese. Good on bread, good on a little slice of radish, good on a carrot stick.
Sometimes a thing just can’t be prettied up. I’m really okay with that. I’m no Martha, I know, but while she’s molding things into pretty little shapes, I’ll be sitting here, happily submerging everything I can find into my ugly dip.
Carrot Dill Spread
3 large carrots, peeled and chopped into 1 inch pieces
1 cup fresh dill, chopped, plus 1/4 cup dill chopped kept to the side
4 ounces feta cheese
1 cup toasted walnuts
1/2 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons fresh lemon juice
salt to taste
Combine all ingredients except the extra 1/4 cup dill in a food processor. Puree until fairly smooth. Stir in remaining dill, and add salt to taste.