Pulse 1 pasteurized egg, 2 grated garlic cloves and 1 teaspoon dijon mustard in a food processor. With the motor running, add 1/2 cup each olive oil and vegetable oil in a slow steady stream. Add one 16-ounce jar giardiniera (drained) and pulse until chopped. Scrape down the sides of the food processor and pulse once more. Season with salt and pepper.
Tools You May Need
Photograph by Ben Goldstein
Tools You May Need
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