(Photo by Wendy Maeda/Globe Staff; styling by Sheryl Julian and Catherine Smart)
Cover Story
Make a light, lemony tahini dressing that looks lovely drizzled with good olive oil and sprinkled with sumac (or paprika). Choose 3 or 4 of the veggies suggested below, or whatever else looks good at your market.
DRESSING
| 1 | cup Greek-style yogurt |
| 1 | clove of garlic, chopped |
| 2 | tablespoons tahini |
| Grated rind and juice of 2 lemons | |
| 2 | tablespoons olive oil |
| 1 | tablespoon white wine vinegar |
| Salt and pepper, to taste | |
| Olive oil (for sprinkling) | |
| Large pinch of sumac or sweet paprika (for sprinkling) |
1. In a bowl, whisk together the yogurt, garlic, tahini, lemon rind and juice, olive oil, vinegar, salt, and pepper. Taste for seasoning and add more lemon juice, if you like.
2. Pour the mixture into a serving bowl, smooth the top, and sprinkle with olive oil and sumac or paprika.
CRUDITES
| 1 | large cucumber, sliced |
| 1 | bunch radishes |
| 1 | pint cherry tomatoes |
| 1/2 | pound snow peas or snap peas |
1. Slice the cucumber. Halve or quarter the radishes. Leave the cherry tomatoes whole or halve if large. Trim the snow or sugar snap peas.
2. Arrange the vegetables on a plate. Serve with the dip.
Catherine Smart 
© Copyright 2011 Globe Newspaper Company.
