Cervelle de Canut (Lyon Herb Dip) & Crudités

📝 Ingredients

• 400 g fromage frais (3% fat)
• 1 shallot
• 1 garlic clove
• 10 g fresh chives + 10 g fresh parsley
• 1 tbsp white wine vinegar
• 1 tbsp olive oil
• 200 g radishes
• 1 cucumber (about 300 g)
• 80 g crackers
• Salt, black pepper

🍴 Utensils

• Mixing bowl
• Whisk or fork
• Chopping board
• Knife
• Ramekins
• Teaspoon

📖 Steps

1. Peel the shallot and garlic. Chop the shallot as finely as possible (pieces that are too big will taste harsh) and crush or grate the garlic. Wash the chives and parsley, dry them well, then chop finely.
2. Tip the fromage frais into a mixing bowl, discarding any whey (the liquid) sitting on top. Beat it for 1 minute with a fork or whisk to make it very smooth and slightly airy.
3. Add the vinegar, then drizzle in the olive oil while whisking. Stir in the shallot, garlic and herbs, season with about ½ tsp salt and plenty of pepper, and mix.
4. Taste and adjust: the cervelle de canut should be fresh, full of herbs and slightly tangy. Cover and chill for at least 30 minutes so the flavours infuse the cheese.
5. Meanwhile, wash the radishes, trim off the little root and the leaves, leaving 1 cm of stalk, then halve them. Halve the cucumber lengthways, scoop out the seeds with a teaspoon if it's very watery, then cut it into 8 cm sticks.
6. Just before serving, give the cervelle de canut a final stir and divide it between 4 ramekins. Arrange the radishes, cucumber sticks and crackers around them and serve well chilled.