Here are some tips for buying and preparing a selection of vegetables…
In most supermarkets, you can find fresh mini carrots with their green stems. Leave about an inch of the stems and clean the carrots. Do the same with the radishes. You can now find rose-marbled and white oval radishes that are crunchy and peppery. Again, you can leave the stems, which turn out to be good handfuls when it comes to making a dip.
Use crunchy lettuces. Sweet lettuces like cos and romaine are good for dipping – you can use the inside and save the outside leaves for another salad. The contrast between sweet lettuces and slightly bitter ones, like radicchio or endives, can also be interesting. If you have young asparagus shoots, they are very good raw, just like the small fingers of celery or celeriac. Don’t hesitate to use your imagination for the vegetables.
In a food processor, mix the yogurt and mint for half a minute. Add the peas and parmesan and mix again – the peas will break down and the yogurt will turn green. Put it in a bowl, adjust the seasoning with salt, pepper, and a good squeeze of lemon juice. When you add the lemon juice and peas to the yogurt, it often separates and turns into a kind of cheese, but that’s okay. It depends on the type of yogurt and the acidity of the lemon juice. Just discard any excess water. Usually, however, it doesn’t separate and looks more like a puree, but both ways are good.

The best way to serve this dish is to put the dip in a bowl and have a large plate on the side with the vegetables. You can keep a little salt and pepper on hand, just in case. It’s a beautiful and convivial way to start a meal.