Crudites With Olive Butter Recipes

CRUDITES WITH OLIVE BUTTER

Steps:

• Mix 1 tablespoon minced kalamata olives and 1 stick softened butter in a small bowl; sprinkle with sea salt. Serve with sugar snap peas, baby carrots and halved radishes for dipping.

FISH WITH SIZZLING OLIVE BUTTER

Steps:

• Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
• Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
• Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
• Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.

CRUDITE WITH OLIVE-CREME FRAICHE DIP

Steps:

• In a mixing bowl, combine the olives, creme fraiche, and parsley and season with salt and pepper. Mix to combine, then transfer to a small dipping bowl. Serve with an assortment of crudite, of your choice.

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.

CRUDITES WITH OLIVE OIL AND FLAVORED SALTS

Steps:

• Place sesame seeds in small nonstick skillet set over medium heat. Stir until toasted and golden brown, about 3 minutes. Cool completely. Place in a spice grinder with 1 1/2 teaspoons salt. Process until finely ground. Transfer mixture to small ramekin.
• Mix curry powder and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin.
• Mix paprika and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin. (Flavored salts can be made 1 day ahead. Cover and set aside at room temperature.)
• Pour oil into small bowl or ramekin. Place vegetables decoratively on platter. Serve, passing oil and salts separately.

FRENCH CRUDITES

Steps:

• Preheat oven to 350 degrees. Spread the nuts on a rimmed baking sheet. Toast until fragrant, about 10 minutes. Set aside to cool, and chop coarsely.
• Place beets in a saucepan; cover with cold water. Bring to a boil; reduce to simmer. Cook until tender when pierced with the tip of a paring knife, about 30 minutes, depending on size. Drain, and rinse well with cold water. Let sit until cool enough to handle. Peel; grate beets into a bowl using large holes of box grater. Add chopped nuts; toss to combine, and set aside.
• Peel and seed cucumbers. Grate on large holes of box grater, and place in a colander set over a bowl. Sprinkle with 1 teaspoon salt, and set aside for 20 minutes to let juices drain. Discard accumulated juices, transfer cucumbers to a clean kitchen towel, and wring out any additional moisture. Transfer to a bowl, and add radishes; set aside.
• In another bowl, combine carrots, raisins, and parsley; set aside. Peel celery roots; grate on large holes of box grater. Place in bowl; add cornichon, capers, and chives. Add mayonnaise; stir to combine.
• In another bowl, whisk together mustard and vinegar until well combined. Drizzle in olive oil, and whisk until dressing is smooth and emulsified. Season with salt and pepper; set aside.
• Drizzle half of the dressing over each salad, tossing to combine. Season each with salt and pepper. Garnish beets and celery roots with additional chives, if desired. Serve at room temperature.

CRUDITES WITH MEDITERRANEAN RELISH

Steps:

• Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until just beginning to soften, about 3 minutes. Add garlic; sauté 30 seconds. Stir in canned tomatoes and lemon juice. Bring to simmer. Remove from heat.
• Combine sun-dried tomatoes and next 5 ingredients in processor. Using on/off turns, process until vegetables are finely chopped. Transfer to medium bowl. Stir in tomato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Serve with vegetables.