Ingredients for 8 pers.:
The vegetables :
- 8 baby carrots
- 1 large cauliflower which was cut in the bouquet "flowers"
- 2 large celery branches
- 6 large red peppers
- 20 small cherry tomatoes
- 4 large potatoes (optional) 2 radishes boots (optional, depending on the season)
- 8 eggs
For the sauce:
- 150 g of anchovy fillets in olive oil
- 4 garlic cloves
- 1 large glass of olive oil
- White pepper (no salt, anchovies are already salty)
Preparation of vegetables:
Wash the vegetables. Cook the potatoes in a pot of boiling water or steam, ensuring that they remain firm. Let cool and reserve. Boil the eggs in a pot of water for 10 minutes minimum. Drain water and allow to cool before and peel. Remove the green leaves of the cauliflower and cut into florets bouquet. Cut the ends of the celery and remove the son with a knife. Cut into sections 6 or 7 centimeters. Cut the base of carrots (keep the tip) and slightly grate surface with a vegetable peeler. Leave whole. Clean and cut the peppers into strips. Remove the stalks radishes and leave only a small patch of green for the presentation. Present all vegetables and cold eggs in a large dish by mixing colors.
In a mortar, crush anchovies and garlic with a pestle. Reduce into an ointment. Gradually add net oil and stirring constantly, always pestle, to incorporate the oil in the ointment. When the mixture is homogeneous, pepper and a pinch of white pepper. Pour the anchovy sauce in a shallow dish and place on the table with the vegetable dish. Each guest will take a little anchovy paste on his plate and dip them vegetables before eating sticks.