Italian

Garden vegetables with green sauce

Name: Garden vegetables with green sauce
Yield: 4
Cuisine: /italian
Ingredients: 375ml white wine vinegar; 75g caster sugar; 5 thyme sprigs; 2 bay leaves; 1 bunch baby red radishes & baby golden beetroot, trimmed, halved; 2 baby fennel bulbs, trimmed, cut into thick wedges; 1 bunch heirloom baby (Dutch) carrots, trimmed; 4 eschalots, cut into thick wedges; 20g (about 1/2 thick slice) day-old white sourdough bread, crusts removed; 1 bunch flat-leaf parsley, leaves picked; 65g capers; 6 anchovy fillets in oil, drained; 40.00 ml white wine vinegar; 180ml olive oil; 4 boiled eggs, cut into wedges; 4 small desiree potatoes, cooked, cut into wedges

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https://healthimprovements.info/recipes/garden-vegetables-green-sauce/suueex3p — Garden vegetables with green sauce

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by Sarah Cicolini

Jul 12, 2019

This seasonal salad is all about fresh, chunky vegetables.

1 1/2 cups (375ml) white wine vinegar
1/3 cup (75g) caster sugar
5 thyme sprigs
2 bay leaves
1 bunch baby red radishes & baby golden beetroot, trimmed, halved
2 baby fennel bulbs, trimmed, cut into thick wedges
1 bunch heirloom baby (Dutch) carrots, trimmed
4 eschalots, cut into thick wedges

Green sauce

20g (about 1/2 thick slice) day-old white sourdough bread, crusts removed
1 bunch flat-leaf parsley, leaves picked
1/3 cup (65g) baby capers, rinsed, drained
6 anchovy fillets in oil, drained
2 tbs white wine vinegar
3/4 cup (180ml) extra virgin olive oil
4 boiled eggs, cut into wedges
4 small desiree potatoes, cooked, cut into wedges

Method

1.

To pickle the garden vegetables, place the vinegar, sugar, thyme and bay leaves in a saucepan with 1 1/2 cups (375ml) water, and bring to the boil. Place vegetables in a large heatproof bowl. Pour pickling liquid over and refrigerate until cooled completely.
2.

Meanwhile, for the green sauce, place the sourdough in a small bowl and soak in water for 30-60 seconds or until completely saturated. Remove from water and squeeze out as much water as possible, then transfer to a food processor with the parsley, capers, anchovies, vinegar and oil. Pulse until roughly chopped and combined. Season to taste. Transfer to a bowl, then add egg and potato, and toss gently to combine.
3.

Remove pickled garden vegetables from pickling liquid and drain. Place on a large platter and spoon over green sauce to serve.