Little Radishes with Dill Cream

Little Radishes with Dill Cream

Copyright © 2009 Lynne Rossetto Kasper

Dill Cream:
1/4 of a medium red onion, cut into 1/4-inch dice
1 small clove garlic, minced
2 teaspoons fresh lemon juice, or to taste.
1 cup whole milk yogurt (organic, cream on top type preferred)
Salt and fresh ground black pepper to taste
1/4 tight-packed cup fresh dill, coarse chopped
1 or 2 bunches small radishes washed and stems trimmed

1. A day ahead if you'd like, combine the onion, garlic and lemon juice in a medium bowl and let stand 20 minutes. Fold in the yogurt and season to taste with salt and pepper. Store in the refrigerator. Just before serving, fold in the dill. Serve in a small bowl on a plate with the radishes piled around the cream.