A fresh and colorful summer appetizer, perfect for any occasion: these crudités with dips highlight the authentic flavors of seasonal vegetables. Accompanied by three sauces, including a homemade mayonnaise, they become irresistible. The real star is Sandalia Semidana extra virgin olive oil, with its fruity and slightly spicy flavor. A simple, healthy, and authentic dish that celebrates the Mediterranean diet. Ideal for aperitifs, light dinners, or outdoor picnics.
Ingredients:
- 2 carrots
- 2 cucumbers
- 3 celery stalks
- Yellow and red cherry and date tomatoes
- 1 head of radicchio
- Belgian salad
- Seasonal vegetables to taste
- Croutons
Ingredients for the vinaigrette:
First vinaigrette: 1/2 lemon, salt, Sandalia Semidana extra virgin olive oil
Second vinaigrette: Balsamic vinegar, salt, Sandalia Semidana EVO oil
Mayonnaise Sauce:
- 6 tablespoons mayonnaise
- 1 tablespoon ketchup
- 4 drops Tabasco
- 4 drops Worcestershire sauce
Mayonnaise ingredients:
- 1 egg, cold from the refrigerator
- 200 ml Sandalia Semidana extra virgin olive oil
- 30 ml apple cider vinegar
- Salt
Prepare the mayonnaise by combining an egg, Sandalia Semidana EVO oil, 30 ml of apple cider vinegar, and salt in a blender. Turn on the immersion blender and blend until the sauce thickens.
Wash and clean the vegetables, cutting them into sticks or as desired.
For the vinaigrette, place all the ingredients listed in the blender and blend for a few seconds.
For the dressing, combine 6 tablespoons of mayonnaise with the ketchup, Tabasco, and Worcestershire sauce.
Arrange the vegetables on a serving plate or bowl, cover with plastic wrap, and refrigerate until ready to serve, accompanied by the various dips.