Crudite And 3 Sauces Recipes

CRUDITE AND 3 SAUCES

Crudite and 3 Sauces image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 23

Ingredients

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
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
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
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

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.

CRUDITéS VEGETABLES WITH REMOULADE SAUCE

Crudités Vegetables with Remoulade Sauce image

A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.

Provided by Susan Spungen

Categories Appetizer Kid-Friendly Quick & Easy Fennel Carrot Radish Endive Graduation Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 8 to 10 servings; dip makes 3/4 cup

Number Of Ingredients 14

Ingredients

1 bulb fennel, sliced
1 bunch radishes, trimmed
1 bunch small young carrots, trimmed and peeled
2 Belgian endive heads, trimmed and leaves separated
2 small Persian cucumbers, quartered lengthwise
4 teaspoons kosher salt
For the remoulade:
1/4 cup plain yogurt
1/4 cup mayonnaise
1 tablespoons capers, rinsed and chopped
1 tablespoon lemon juice
2 tablespoons Dijon mustard
1 tablespoon chopped flat-leaf parsley
Kosher salt and freshly ground pepper, to taste

Steps:

In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day).
In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.

CRUDITE DIP

Crudite Dip image

To bring out the crudite dip's tangy flavor, chill it before serving. This will allow the flavors time to blend. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 10

Ingredients

1 cup sour cream
1/2 cup mayonnaise
2 green onions, finely chopped
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Assorted fresh vegetables

Steps:

Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

Nutrition Facts : Calories 102 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

BUFFALO CRUDITéS WITH BLUE CHEESE DIP

Buffalo Crudités With Blue Cheese Dip image

Doused in something spicy, crisp crudités can become habit-forming. Inspired by the Buffalo cucumber salad at Parm in New York, this recipe coats the traditional sidekicks to Buffalo chicken - celery, carrots and other raw vegetables - in the garlic-spiked hot sauce that is traditionally doused on wings. The result is finger food at its finest: crunchy, flavor-packed and begging for beer (and blue cheese). Buffalo chicken wings might be written off as a bar fixture, but they're a great example of contrasts: hot and cold, spicy and cooling, crisp and juicy. Like kimchi or chile-flecked melon, these crudités accentuate the play between spicy and fresh.

Provided by Ali Slagle

Categories quick, snack, dips and spreads, vegetables, appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 ounces blue cheese, crumbled (about 3/4 cup)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice or apple cider vinegar
1 to 3 tablespoons milk or buttermilk, or to taste
Kosher salt and black pepper
1/2 cup Louisiana-style hot sauce, such as Frank's
2 tablespoons olive oil
1 large garlic clove, grated
4 cups raw chopped vegetables, such as a mix of celery, carrots, cucumbers, radishes and snap peas

Steps:

Make the dip: In a small bowl, stir together the blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season to taste with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
Just before serving, prepare the crudités: In a large bowl, stir together the hot sauce, olive oil and garlic until combined. Toss with vegetables until evenly coated. Serve with the dip.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 29 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 1133 milligrams, Sugar 5 grams

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