Name: The Ultimate Snacking Plate
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 pound baby creamer potatoes, scrubbed and poked with a paring knife or fork; 1 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 4 large eggs; 1 bunch broccoli, cut into florets (about 1 1/2 cups); 3 cups lightly packed soft herbs (such as parsley, dill, basil, tarragon, mint, chives or cilantro), leaves and tender stems; 4 to 6 oil-packed anchovy fillets; Zest and juice of 1 lemon; 1 to 2 cloves garlic; 1/4 cup red or white wine vinegar or apple cider vinegar; 1 bunch (6 to 10) breakfast or Easter egg radishes, scrubbed and halved

Bring a large pot of water to a boil.

Toss the potatoes and 2 tablespoons oil in a medium microwave-safe bowl and season with kosher salt. Microwave for 5 minutes. Toss and continue to microwave until the potatoes are cooked through, about 5 minutes more.

Meanwhile, gently lower the eggs into the boiling water and cook for 7 minutes. Remove the eggs from the water with a slotted spoon (save the hot water for later); place the eggs in a large bowl filled with ice water to cool.

Add 3 tablespoons salt to the water the eggs cooked in and bring it back to a boil. Once boiling, add the broccoli florets and cook until the broccoli is bright green and slightly softened but still toothsome, 2 to 3 minutes. Drain and place the florets in the ice water with the eggs.

Combine the herbs, 4 anchovy fillets, lemon zest and juice, 1 clove garlic and the vinegar in a blender or food processor and blend until smooth. Season with salt and pepper. With the motor running, slowly stream in the remaining 1 cup olive oil, blending until the mixture is smooth. Taste and add more anchovies, garlic or salt or pepper if desired. Pour the sauce into a ramekin or small bowl.

Gently peel and halve the eggs. Drain the broccoli and pat dry. Place on a platter with the radishes, potatoes and green sauce.

On Tonight

The Ultimate Snacking Plate

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