Crudite and 3 Sauces

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Sauce 1 – Anchovy:
  • 2 tins flat filet anchovies, lightly drained
  • 1 tablespoon small capers in brine
  • 2 tablespoons caper brine
  • 1 clove garlic, cracked from skin
  • 1/2 cup extra-virgin olive oil
  • Sauce 2 – Black Olive and Parmigiano:
  • 1/2 cup pitted small black olives, such as Nicoise, kalamata may also be used
  • 2 tablespoons red wine vinegar – eyeball it
  • 1 teaspoon dried thyme or 2 tablespoons fresh thyme leaves
  • 1/3 cup extra-virgin olive oil – eyeball it
  • 1/4 cup grated Parmigiano
  • Sauce 3 – Garden Tomato and Green Onion:
  • 2 plum tomatoes, seeded and chopped
  • 2 scallions, whites and tops, thinly sliced
  • 2 tablespoons flat-leaf parsley, chopped, a palmful
  • Extra-virgin olive oil, for drizzling
  • Coarse salt
  • Crudite: I recommend serving this in a 6 or 7 inch plain terra cotta flower pot: it looks awesome, you can use it every time you serve this crudite and it'll only cost you a few bucks at any garden shop.
  • 2 large eggs
  • 1 seedless cucumber, halved across then quartered lengthwise
  • 1 head celery, trimmed, separated and wiped clean, ribs left whole
  • 4 scallions, whole, cleaned and roots trimmed
  • 4 large radishes, cleaned but left whole with greens in tact
  • 4 baby zucchini, washed
  • 4 small carrots, peeled and left whole
  • 2 vine ripe tomatoes
Directions
Anchovy Sauce:
  • Place anchovies, capers, caper brine, and garlic in food processor or blender and turn the machine on. Stream in the olive oil and form a thick dressing. Scrape the dressing into a small serving cup or bowl and return the processor bowl or the blender to its base.

  • Black Olive and Parmigiano Sauce:

  • Place the black olives, vinegar, and thyme in processor or blender. Turn machine on and stream in the olive oil. When dressing forms, stop machine and add cheese. Pulse-process cheese into dressing then transfer dressing into a second cup or small bowl.

  • Garden Tomato and Green Onion Sauce:

  • In a small mixing bowl, combine tomatoes, scallions, and parsley. Drizzle the raw sauce with the olive oil and season it with salt and pepper, to your taste.

  • Crudite:

  • Place the in a small pot. Cover eggs with water and bring water to a boil. Cover pot and remove from heat. Let eggs stand 10 minutes.

  • Drain eggs and crack shells by rattling cooked eggs inside empty covered pot. Peel and cool eggs under cold running water.

  • Arrange the vegetables in a flower pot, building high and stuffing the pot tightly. Nest whole eggs and whole tomatoes among the vegetables. Serve your vegetable masterpiece with sauces to pass at table.


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