Ingredients

Sauce 1 – Anchovy:

• 2 tins flat fillet anchovies, lightly drained
• 1 tablespoon small capers in brine
• 2 tablespoons caper brine
• 1 clove garlic, cracked from skin
• 1/2 cup extra virgin olive oil (EVOO)

Sauce 2 – Black Olive and Parmigiano:

• 1/2 cup pitted small black olives, such as Nicoise (kalamata olives may also be used)
• 2 tablespoons red wine vinegar (eyeball it)
• 1 teaspoon dried thyme or 2 tablespoons fresh thyme leaves
• 1/3 cup extra virgin olive oil (EVOO)
• 1/4 cup grated Parmigiano Reggiano cheese

Sauce 3 – Garden Tomato and Green Onion:

• 2 plum tomatoes, seeded and chopped
• 2 scallions, whites and tops, thinly sliced
• 2 tablespoons flat leaf parsley (a palmful), chopped
• Extra virgin olive oil (EVOO), for drizzling
• Coarse salt

Crudités:

• 2 large eggs
• 1 English (seedless) cucumber, halved across then quartered lengthwise
• 1 head celery, trimmed, separated and wiped clean, ribs left whole
• 4 scallions, whole, cleaned and roots trimmed
• 4 large radishes, cleaned but left whole with greens intact
• 4 baby zucchini, washed
• 4 small carrots, peeled and left whole
• 2 vine-ripe tomatoes

Description

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