Baby vegetable crudités with spicy yuzu dressing

Name: Baby vegetable crudités with spicy yuzu dressing
Prep time: 20 min
Total time: 20 min
Yield: Serves 8
Cuisine: Asia
Ingredients: 2 teaspoons minced green onions (scallions); ¼ cup (60 ml) olive oil; 1 teaspoon dijon mustard; 1 egg yolk; ½ teaspoon salt; 1 tablespoon yuzu juice (see note); 2 teaspoons minced coriander leaves (cilantro); 1 bird’s-eye chili, minced; 2 cloves garlic, minced; 3 baby cucumbers, cut into sticks; 6 to 8 baby asparagus spears, bottom ends trimmed and discarded; 1 bell pepper, deseeded and cut into quarters lengthwise; 2 heads Belgian endive, cut into quarters lengthwise; 3 fennel roots, cut into quarters lengthwise; 5 baby carrots, halved lengthwise

Preparation info

Serves
8

Difficulty
Easy
Ready in
20 min

Appears in

Asian Tapas

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.

Ingredients

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

Method

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

Ingredients

Method

Photos