Recipe by Chef Megan Watson
These sauces go with everything. Use them in a sandwich, over meat, or with eggs. Just enjoy! Any questions or comments please send them to me @mwatsonnyc or email@example.com
TIME: 1 hour
1 pound green beans, stems removed
1 large kohlrabi, peeled and cut into sticks
1 cup cherry tomatoes
1 cup radishes
3 Persian cucumbers
2 cups cauliflower or broccoli florets
Really, use any vegetables you like. The important thing is to keep the vegetables, tomatoes notwithstanding, in the fridge so they stay as crisp and crunchy and vibrant as can be.
1. Bring water to a boil in 4 quart pot. Heavily salt water with kosher salt, until it tastes like the sea. While this comes to boil, fill a large bowl with cold water and ice cubes. You want this super cold. Pour 1/2 cup of kosher salt into this and let it dissolve.
2. Once boiling, add green beans and cook until bright green. Use tongs or a skimmer, remove green beans without draining the water. Next, plunge green beans into the icey, saltywater. Stir. This stops the cooking process, otherwise known as shocking or blanching.
Repeat this process with cauliflower or broccoli florets, if your prefer them cooked.
3. Now, cucumbers, kohlrabi and radishes can be cut in half (or sticks) and separately put into containers with cold water and placed in fridge. If you are using carrots, I recommend this over cooking.
1 cup garlic cloves, peeled (save yourself the trouble and buy them peeled)
1. Place garlic in a sauce pot and fill with Olive oil until completely covered. Raise heat to medium-high and bring to a boil. Once boiling, immediately turn heat down to medium and allow to simmer. You will smell this throughout the house. Be careful to not let this burn, if it is simmer is too high pull off of heat, allow to cool a bit and return to heat. It is done when the garlic is soft and mash-able but still solid. Remove from heat and let cool before refrigerating. This can keep for weeks.
12 anchovy fillets (the ones packed in olive oil)
10 garlic confit cloves
1/4 garlic confit oil
1/4 cup unsalted butter, cut into cubes
1 tablespoon red wine vinegar or lemon juice
1. Place anchovies and oil in small sauce pan over medium-high heat. Once anchovies begin to sizzle, whisk to help break apart. Add garlic cloves and use whisk to mash, while breaking up the anchovies. Anchovies should dissolve into the garlic. Turn heat down to medium. Again, do not allow to burn.
2. Once anchovies and garlic have begun to create a sauce in the bottom of pan, whisk in butter, one cube at a time. Allow each cube to dissolve before adding the next one. Once all butter is incorporated, the sauce is done. Remove from heat and, lemon juice or red wine vinegar and stir.
3. Let sit on the stove to keep warm before serving
Avocado Green Goddess Sauce
1/2 cup high quality mayonnaise
2/3 cup buttermilk (shake the container before pouring, please)
1 ripe avocado
2 cups fresh herbs (parsley, tarragon, chervil, cilantro, basil- combine what you have)
1/4 cup chives, chopped
6 anchovy fillets
juice of 1 large lemon
salt and pepper
1. Place all ingredients in blender and blend away. Stop to scrape down the sides and to taste. Blend until smooth. Adjust to taste with salt and pepper
Notes on Crudités Assembly
Drain each vegetable on paper towels. If you cooked meat or chicken for this, now is the time to slice it.
Use a nice size platter. Assemble vegetables side by side with protein. Place the bagna cauda in separate bowl. Spoon Green Goddess Sauce over the meat and keep the rest in a bowl for additional spooning/dipping.
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