Creamy Herb Dip With Crispy Shallots
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 7 oz cashews
- 1 lemon
- 1 banana shallots
- 4-6 tablespoons rapeseed oil
- pinch of sea salt
- 2 tablespoons flat-leaf parsley
- 0.5 oz dill
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Preparation
Step 1
Place the cashews in a medium bowl. Cover with water from a freshly boiled kettle and set aside to soak for at least five minutes.
Step 2
Drain the cashews, reserving the water, and add to a blender with the lemon juice, parsley, and dill. Blend until smooth, stopping to scrape the sides of the blender and adding 1-2 tablespoons of the soaking liquid to achieve a creamy consistency.
Step 3
Slice the shallot into very thin rounds. Heat the oil in a small saucepan. Once hot, add the shallot and cook, stirring occasionally, until golden, 5-10 minutes. At this point be quick as they can suddenly burn, scoop out with a slotted spoon onto a piece of kitchen paper. Season with a pinch of salt.
Step 4
Spoon the cashew dip into a bowl and top with the crispy shallots, parsley, and dill. Drizzle with olive oil and sprinkle with flaky sea salt and several grinds of black pepper.
Step 5
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