Crudités Vegetables with Remoulade Sauce

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

From the kitchen of Carly

Crisp fennel, radishes, carrots, endive, and cucumbers brined to snappy perfection, then paired with a tangy remoulade spiked with capers and lemon. Simple vegetable platter that actually tastes like something.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 bulb fennel, sliced
11 bunch radishes, trimmed
11 bunch small young carrots, trimmed and peeled
12 Belgian endive heads, trimmed and leaves separated
12 small Persian cucumbers, quartered lengthwise
14 teaspoons kosher salt
11/4 cup plain yogurt
11/4 cup mayonnaise
11 tablespoons capers, rinsed and chopped
11 tablespoon lemon juice
12 tablespoons Dijon mustard
11 tablespoon chopped flat-leaf parsley
1Kosher salt and freshly ground pepper
1to taste

Instructions

In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day).
In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.