Baby vegetable crudités with spicy yuzu dressing

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
Asian Tapas: Small Bites, Big Flavors

By Christophe Megel and Anton Kilayko

Published 2010

  • About

Creamy, home-made mayonnaise served as a dressing for crisp, baby vegetables (crudités) is a French idea but the punchy flavors used here—chili, coriander and yuzu—are pure Asian. Simple to prepare, this light and sophisticated dish makes perfect summertime fare.


  • 3 fennel roots, cut into quarters lengthwise
  • 5 baby carrots, halved lengthwise
  • 1 bell pepper, deseeded and cut into quarters


  1. Make the Spicy Yuzu Dressing by combining the chili, garlic, yuzu juice, coriander leaves, green onion and ¼ teaspoon of the olive oil in a mortar or blender and grind to form a smooth paste. Combine with the mustard and egg yolk in a medium-sized bowl. Stir the mixture in one direction with a whisk, adding the remaining olive oil, a teaspoon at a time, until the