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