Picnic Crudité Loaf

Name: Picnic Crudité Loaf
Yield: Serves 2
Ingredients: ¼ teaspoon caster sugar; 4 free-range hard-boiled eggs; 1 heaped teaspoon Dijon mustard; assorted vegetables, such as radishes, baby carrots, cherry tomatoes, celery sticks and cucumber; 2 large free-range egg yolks; 1 crusty white tin or farmhouse loaf, a day-old 1 is perfect; 1½ tablespoons whiter wine vinegar or lemon juice; flaked sea salt and ground black pepper; 200 ml sunflower oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

I cannot remember where I saw this dish first, but I do recall a sixties-looking book with a sun-bleached dust jacket and the weirdest-coloured food inside. I thought this ingenious idea should resurface. You’ll need a good, large crusty loaf, not the pale, soft and weedy type that people give to 1-footed pigeons.

Ingredients

1 crusty white tin or farmhouse loaf, a day-old 1 is perfect
4 free-range hard-boiled eggs
assorted vegetables, such as radishes

Method

Place the loaf on its side on a board, then carefully slice off the top and put to one side. Upright the loaf again. Place a knife about 2.5 cm from the outside and cut into the bread down all 4 sides. Pull the bread from inside.

To make the mayonnaise, put the egg yolks, mustard, sugar and vinegar in a high-sided bowl. Whizz with a stick blender while slowly dribbling in the oils toget