Crudite and 3 Sauces
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 675
- Total Fat
- 64
- Saturated Fat
- 12
- Carbohydrates
- 15
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 14
- Cholesterol
- 123
- Sodium
- 935
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.