• Serves 4 people

  • Crudités
  • 14 (1 bunch) baby carrots, trimmed and peeled
  • 10 (1 bunch) red radishes
  • 4 baby fennel, trimmed and thickly sliced
  • 2 witlof, leaves separated
  • 2 hard boiled eggs, peeled and halved
  • Anchovy mayonnaise
  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 2 tbsp verjuice
  • 1 cup olive oil
  • 8 anchovy fillets
01   For anchovy mayonnaise, process egg yolks, mustard and verjuice in a food processor until well combined. With motor running, gradually add olive oil in a steady stream until mixture is thick, add anchovies and process until combined. Season to taste with sea salt and freshly ground black pepper. Mayonnaise will keep refrigerated for up to 2 weeks.
02   Rinse vegetables under cold running water to remove any dirt. Arrange vegetables on a large platter and serve with anchovy mayonnaise.
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