Crudite And 3 Sauces Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 scallions, whites and tops, thinly sliced

1/4 cup grated Parmigiano

1/3 cup extra-virgin olive oil – eyeball it

1/2 cup pitted small black olives, such as Nicoise, kalamata may also be used

1 tablespoon small capers in brine

1 head celery, trimmed, separated and wiped clean, ribs left whole

1 teaspoon dried thyme or 2 tablespoons fresh thyme leaves

4 large radishes, cleaned but left whole with greens in tact

2 large eggs

2 tins flat filet anchovies, lightly drained

2 vine ripe tomatoes

Extra-virgin olive oil, for drizzling

4 scallions, whole, cleaned and roots trimmed

1 seedless cucumber, halved across then quartered lengthwise

2 tablespoons flat-leaf parsley, chopped, a palmful

2 plum tomatoes, seeded and chopped

2 tablespoons red wine vinegar – eyeball it

1 clove garlic, cracked from skin

2 tablespoons caper brine

4 small carrots, peeled and left whole

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.

Coarse salt

1/2 cup extra-virgin olive oil

4 baby zucchini, washed

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