Crudites With Italian Vinaigrette Recipes

CRUDITE WITH INFUSED OLIVE OIL AND BALSAMIC

Steps:

• 1. Coarsely chop and mix together the rosemary, thyme, garlic and anchovy, if using. Sprinkle in the salt and mash into a slightly chunky paste using the flat part of the knife. Place in a small pot with the olive oil and warm over low heat until fragrant and sizzling, about 15 minutes. Set aside to cool.
• 2. Warm the vinegar, sugar, pepper flakes and zests in another small pot over low heat, stirring, until the sugar is dissolved and the vinegar is steaming, 15 minutes. Set aside to cool.
• 3. Transfer the oil and vinegar into separate small serving dishes and serve with assorted vegetables for dipping.

CRUDITéS SALAD WITH FARRO AND PECANS

Steps:

• Vinaigrette:
• Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
• Salad:
• Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 5-7 minutes. Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized. Set aside 2 tablespoons nuts for serving.
• Whisk almond butter and 1 tablespoon vinaigrette in a medium bowl to combine. Add kale and massage dressing into leaves with your hands until evenly coated; season with salt and pepper.
• Toss fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette; season with salt and pepper. Add kale and toss to combine. Drizzle with oil and serve topped with reserved pecans.

CRUDITE AND 3 SAUCES

Steps:

• 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.

CRUDITES WITH BALSAMIC DIP

Steps:

• Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.

CRUDITES WITH ITALIAN VINAIGRETTE

Steps:

• In the bowl of a blender combine garlic, vinegar, lemon juice, egg yolk, Parmesan, Italian herbs, salt, pepper, and sugar. Puree until smooth.
• With motor running on lowest speed, slowly add oil in a thin stream. Transfer vinaigrette to a serving bowl.
• Serve with your favorite crudites or as a dressing for salads.