Name: Pinzimonio
Yield: 4
Ingredients: Crudités; 14 baby carrots, trimmed and peeled (1 bunch); 10 red radishes (1 bunch); 4 baby fennel, trimmed and thickly sliced; 2 witlof, leaves separated; 2 hard boiled eggs, peeled and halved; Anchovy mayonnaise; 2 egg yolks; 1 tbsp Dijon mustard; 2 tbsp verjuice; 1 cup olive oil; 8 anchovy fillets

Ingredients

Crudités

14 baby carrots, trimmed and peeled (1 bunch)

10 red radishes (1 bunch)

4 baby fennel, trimmed and thickly sliced

2 witlof, leaves separated

2 hard boiled eggs, peeled and halved

Anchovy mayonnaise

2 egg yolks

1 tbsp Dijon mustard

2 tbsp verjuice

1 cup olive oil

8 anchovy fillets

Method

Main

1.For anchovy mayonnaise, process egg yolks, mustard and verjuice in a food processor until well combined. With motor running, gradually add olive oil in a steady stream until mixture is thick, add anchovies and process until combined. Season to taste with sea salt and freshly ground black pepper. Mayonnaise will keep refrigerated for up to 2 weeks.

2.Rinse vegetables under cold running water to remove any dirt. Arrange vegetables on a large platter and serve with anchovy mayonnaise.

Styling by Rodney Dunn

Styling by Yael Grinham