Crudités Vegetables with Remoulade Sauce

Ingredients for Crudités Vegetables with Remoulade Sauce

• 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

• 60ml plain yoghurt

• 60ml mayonnaise

• 1 tablespoon 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

In a large bowl or resealable plastic container, combine vegetables with salt and 950ml water and stir to combine. Refrigerate for at least 2 hours (and up to one day).

In a small bowl, combine yoghurt, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.