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You'll need

  Crudités 14 (1 bunch) baby carrots, trimmed and peeled 10 (1 bunch) red radishes 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

  • 01
  • 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.
  • 02
  • Rinse vegetables under cold running water to remove any dirt. Arrange vegetables on a large platter and serve with anchovy mayonnaise.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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