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Crudite and 3 Sauces (Rachael Ray) Recipe

Crudite and 3 Sauces (Rachael Ray) Recipe

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Ingredients:

Serving

2 tins flat filet anchovies, lightly drained
1 tbsp small capers in brine
2 tbsp 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
1 tsp dried thyme
1/4 cup grated parmigiano
2 plum tomatoes, seeded and chopped
2 scallions, whites and tops, thinly sliced
2 tbsp flat-leaf parsley, chopped
extra-virgin olive oil, for drizzling
coarse salt
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 and it'll only cost you a few bucks at any garden shop.
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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	448.73 Kcal (1879 kJ)
Calories from fat	365.06 Kcal
		% Daily Value*
Total Fat	40.56g	62%
Cholesterol	106.53mg	36%
Sodium	723.81mg	30%
Potassium	539.76mg	11%
Total Carbs	12.45g	4%
Sugars	5.21g	21%
Dietary Fiber	4.65g	19%
Protein	11.24g	22%
Vitamin C	22.2mg	37%
Vitamin A	0.5mg	17%
Iron	1.3mg	7%
Calcium	122.1mg	12%

Amount Per 100 g
Calories	149.14 Kcal (624 kJ)
Calories from fat	121.33 Kcal
		% Daily Value*
Total Fat	13.48g	62%
Cholesterol	35.41mg	36%
Sodium	240.57mg	30%
Potassium	179.39mg	11%
Total Carbs	4.14g	4%
Sugars	1.73g	21%
Dietary Fiber	1.55g	19%
Protein	3.74g	22%
Vitamin C	7.4mg	37%
Vitamin A	0.2mg	17%
Iron	0.4mg	7%
Calcium	40.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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