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1
Place anchovies, capers, caper brine, and garlic in food processor or blender and turn the machine on.
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2
Stream in the olive oil and form a thick dressing.
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3
Scrape the dressing into a small serving cup or bowl and return the processor bowl or the blender to its base.
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4
Black Olive and Parmigiano Sauce:
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5
Place the black olives, vinegar, and thyme in processor or blender.
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6
Turn machine on and stream in the olive oil.
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7
When dressing forms, stop machine and add cheese.
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8
Pulse-process cheese into dressing then transfer dressing into a second cup or small bowl.
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9
Garden Tomato and Green Onion Sauce:
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10
In a small mixing bowl, combine tomatoes, scallions, and parsley.
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11
Drizzle the raw sauce with the olive oil and season it with salt and pepper, to your taste.
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12
Crudite:
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13
Place the in a small pot.
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14
Cover eggs with water and bring water to a boil.
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15
Cover pot and remove from heat.
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16
Let eggs stand 10 minutes.
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17
Drain eggs and crack shells by rattling cooked eggs inside empty covered pot.
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18
Peel and cool eggs under cold running water.
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19
Arrange the vegetables in a flower pot, building high and stuffing the pot tightly.
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20
Nest whole eggs and whole tomatoes among the vegetables.
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21
Serve your vegetable masterpiece with sauces to pass at table.
