Fennel Raita
By Lee Buttala
Fennel gives this sauce a leg up on traditional tzatziki and prevents it from becoming watery. Any remaining raita can be mixed with a little olive oil and rice wine vinegar to dress a salad.
- ½ cup finely diced bulb fennel
- 1 small shallot, finely diced
- ½ teaspoon sugar
- 3 tablespoons lemon juice
- Kosher salt and pepper to taste
- Cayenne pepper, optional
- 2 cups Greek yogurt, preferably full fat
- 1 tablespoon chopped mint
- 1 tablespoon chopped fennel fronds
Put chopped fennel bulb and shallots in a shallow dish with sugar and lemon juice to macerate. Let sit for 15 minutes, stirring every 5 minutes or so to soften the shallot and fennel. Add salt, pepper, and cayenne (if using) to taste. Put yogurt, mint, fennel fronds in a bowl; mix in macerated fennel and shallots. Set aside or refrigerate until use. This will allow flavors to meld.