Name: Black Tie Crudite with Whipped Ricotta
Yield: 8 Servings
Ingredients: 1 small red onion, thinly sliced into rings; 1 cup ricotta; 2 tablespoons olive oil; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; Kosher salt, freshly ground pepper; 8 small white turnips, peeled, cut into ½" wedges; 3 heads small tender lettuce (such as Little Gem) or 1 head Bibb lettuce, leaves separated; ½ head of cauliflower, cut into florets; 1 small fennel bulb, halved lengthwise, sliced into thin spears; 1 endive, halved lengthwise sliced into thin spears

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Alex Lau

Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.

Recipe notes