CRUDITÉS ET SAUCES

CRUDITÉS WITH FOUR DIPS

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the crudités, there are very few instructions beyond arranging the vegetables and eggs in a visually pleasing way. As you arrange everything, consider the heights of the vegetables. Maybe add some vibrant green romaine lettuce hearts cut into quarters to tower high above the vegetables. Figuratively, the sky is the limit.

Step 2

To make the aïoli, in a food processor, combine the egg yolks, garlic, and lemon juice and purée for about 30 seconds. With the motor running, very slowly drizzle in the olive oil through the feed tube and process until it thickens. Season with salt and pepper to taste.

Step 3

To make the poischichade, in a food processor, combine the chickpeas, olive oil, garlic, cumin, and lemon juice and pulse until coarsely puréed. Season with salt and pepper to taste.

Step 4

To make the tomatade, in a food processor, combine the drained sun-dried tomatoes, garlic, and basil and pulse until coarsely puréed. Add a touch of the reserved oil to give it a dipping consistency.

Step 5

To make the olivade, in a food processor, combine the olives, capers, olive oil, anchovies, and basil and process until smooth.