1 ½ cup olive oil
1 head peeled garlic cloves
15 celery sticks
3 radish bunches
2 baby turnip bunches
3 bell peppers (variety of red, orange, yellow and purple)
2 tablespoons olive oil
1 to 1 ½ cups garlic oil from Garlic Confit (above), or 1 to 1 ½ cups of olive oil
2 red bell peppers, roasted
4 Fresno chiles or jalapeno peppers, roasted
Zest of ½ orange
2 egg yolks
¾ cup orange juice
Juice of 1 lemon
1 cup fine bread crumbs, toasted
1 tablespoon salt
1 to 1½ cup garlic oil
For the Garlic Confit:
Place garlic and oil in a small pot and set over medium heat. As soon as small bubbles appear, reduce heat to very low and let lightly simmer for 20 minutes. Save the infused oil for the rouille. Reserve the cooked garlic for another use.
For the Crudité:
Wash vegetables and dry off well. Remove leaves from celery sticks and cut in half.
Remove leaves from radishes and cut in quarters.
Cut bell peppers in 1/8, removing seeds.
Remove leaves from baby turnips and cut them in half.
Reserve all prepared cut vegetables (crudité) for rouille dip.
For the Rouille:
Toss red peppers and chiles with olive oil and season with salt and pepper. Place peppers and chiles on a medium-sized baking sheet lined with foil (or a rack over a baking sheet) and place under the broiler until the skins turn black (about 5 to 10 minutes), turning peppers as needed to blacken all sides.
Remove from oven and place peppers and chiles in a medium bowl. Cover tightly with plastic wrap and let them sit for 10-15 minutes. The steam inside will loosen the skins.
Peel skins off peppers.
Remove the stems and seeds from all of the peppers and add the peeled and deseeded peppers to the food processor with all of the remaining ingredients except oil. Let the processor run until ingredients are well blended together. Slowly pour oil into running processor and continue blending until emulsified.
Reserve at least ½-¾ cup rouille for Crab Toasts.