Crudites with Dipping Sauce

A nice, remarkably light and healthy prelude to plenty of meat.

Serves:

8 - 10
Prep Time:

20 min
Marinating Time:

--
Cooking Time:

15 min
Primary Ingredient:

Vegetables
Type of Meal:

Entree

Print This

Send This

Ingredients
Crudites

Assortment

Mixed Baby Vegetables

Carrots, zucchini, radishes, asparagus, maybe celery, cucumber or beetroot.

Edamame Dip

1	Packet(s)	Frozen Edamame (green soy beans)	Cooked as per instructions if necessary, then shelled and pods discarded
1	Clove(s)	Garlic	Small, peeled and sliced
4	Leaves	Fresh Mint	Torn
1	Tbsp	Lime Juice
1/2	Tsp	Sugar
3	Tbsp	Olive Oil	Enough to have a thick but not firm paste
		Sea Salt	To taste
		Freshly Ground Pepper	To taste

Lemon Aioli

1	Whole	Egg Yolk(s)
1	Cup(s)	Kalamata Olives	pitted
1	Clove(s)	Garlic	Large, peeled and sliced
4	Fillet(s)	Anchovies
10	Leaves	Fresh Basil	Torn
3	Tbsp	Olive Oil

Directions

Crudites - Peel the vegetables if necessary and cut into bite size pieces. Serve very cold, preferably on ice.

Lemon Aioli - Use a food processor or bowl and stab blender, mix the olives, garlic, anchovies and basil until you have a very thick paste.

Lemon Aioli - Mix through just enough oil to thin it out without it being runny.

Edamame Dip - Mix all ingredients in a food processor.