Seasonal vegetables with 4 dips 

Ingredients

  • Cauliflower
  • Radishes
  • Baby Tomatoes
  • Carrots
  • Celery
  • egg yolks
  • 2 tablespoons mustard
  • 2 cups oil
  • vinegar
  • salt, pepper
  • 1 tablespoon tapenade (a sort of olive puree)
  • 3 1/2 oz prawns
  • tomato ketchup
  • yogurt
  • chives
  • paprika

Temperature: ° F

Instructions

Recipe for 4 servings

Cut the cauliflower into small pieces.
Peel and cut the carrots into small sticks.
Wash the radishes and tomatoes.
Cut the celery into small sticks.
Place them on the Emile Henry serving platter and refrigerate.
Make a mayonnaise with the 2 egg yolks, mustard, oil, salt and pepper. Add a drop of vinegar.
Take 2 tablespoons of this mayonnaise and mix them with one tablespoon tapenade.
Take another 2 tablespoons of the mayonnaise and mix it with the prawns which have been put through the food processor. Add a little ketchup, according to taste.
Chop the chives and mix them with the yogurt, with a little paprika.
Serve these 4 sauces in Emile Henry ramekins, with the vegetables to dip.