Crudités with Garlic Mayonnaise

Name: Crudités with Garlic Mayonnaise
Cuisine: Italy
Ingredients: whole radishes, with green tops left on; very fresh Brussels sprouts, cut into halves or quarters; red, green or yellow pepper, cut into strips about 5cm long, seeds removed; red, green or yellow pepper, cut into strips about 5cm long, seeds removed; sprigs of watercress; chives, finely chopped; thyme, finely chopped; parsley, finely chopped; purple sprouting broccoli, broken (not cut) into florettes; calabrese (green sprouting broccoli), broken into florettes; very fresh button mushrooms, quartered; tomatoes quartered, or left whole with the calyx on if they are freshly picked; French beans or mangetout; baby carrots, or larger carrots cut into sticks about 5cm long; cauliflower, broken into florettes; French beans or mangetout; tiny spring onions (scallions), trimmed; tiny spring onions (scallions), trimmed; baby carrots, or larger carrots cut into sticks about 5cm long; cucumber, cut into sticks approximately 5cm long; chicory, in leaves; red, green or yellow pepper, cut into strips about 5cm long, seeds removed; red cabbage, cut into strips; celery, cut into sticks approximately 5cm long

Preparation info

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Crudités with Garlic Mayonnaise is one of my favourite starters. It fulfils all my criteria for a first course: small helpings of very crisp vegetables with a good garlicky home-made mayonnaise. The plates of crudités look tempting, taste delicious and, provided you keep the helpings small, are not too filling. Better still, it’s actually good for you – so you can feel very virtuous instead of feeling pangs of guilt!

Another great plus for this recipe I’ve discovered is that childre

Ingredients

Europe
Italy
Supper
Starter
Mediterranean
Vegetarian
Gluten-free
Summer
Winter

Ingredients

Method