Name: Crudités Vegetables With Remoulade Sauce
Yield: 4 servings
Ingredients: 1 bulb fennel, sliced; 1 bunch radishes, trimmed; 1 bunch small young carrots, trimmed and peeled; 2 Belgian endive heads, trimmed and leaves separated; 2 small Persian cucumbers, quartered lengthwise; 4 teaspoons kosher salt; 1/4 cup plain yogurt; 1/4 cup mayonnaise; 1 tablespoons capers, rinsed and chopped; 1 tablespoon lemon juice; 2 tablespoons Dijon mustard; 1 tablespoon chopped flat-leaf parsley; Kosher salt and freshly ground pepper, to taste

1 bulb fennel, sliced

1 bunch radishes, trimmed

1 bunch small young carrots, trimmed and peeled

2 Belgian endive heads, trimmed and leaves separated

2 small Persian cucumbers, quartered lengthwise

4 teaspoons kosher salt

1/4 cup plain yogurt

1/4 cup mayonnaise

1 tablespoons capers, rinsed and chopped

1 tablespoon lemon juice

2 tablespoons Dijon mustard

1 tablespoon chopped flat-leaf parsley

Kosher salt and freshly ground pepper, to taste

Crudités Vegetables With Remoulade Sauce

How did you like this recipe?