Picnic Crudité Loaf

Preparation info
  • Serves


    • Difficulty


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.


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


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