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Crudites With Dipping Sauce

 
Type of Dish: Entree
Serves:
8 - 10
Prep Time:
20 min
Marinating Time:
Cooking Time:
15 min
Primary Ingredient:
Vegetables
Best Suited for: BBQ dinner party

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

Goes Well With

Ingredients

  • 1
    assortment
    Mixed Baby Vegetables
    carrots, zucchini, radishes, asparagus, maybe celery, cucumber or beetroot.
  • 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
    tsp
    Sugar
  • 3
    tbsp
    Olive Oil
    enough to have a thick but not firm paste
  • 0
    tbsp
    Sea Salt
    to taste
  • 0
    tbsp
    Freshly Ground Pepper
    to taste
  • 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
Print Shopping List

Directions

  • 1 Crudites - Peel the vegetables if necessary and cut into bite size pieces. Serve very cold, preferably on ice.
  • 2 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.
  • 3 Lemon Aioli - Mix through just enough oil to thin it out without it being runny.
  • 4 Edamame Dip - Mix all ingredients in a food processor.

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