Sometimes when I’m not sure what I want for lunch or dinner but I know I want a medley of delicious bites with a punchy sauce, I turn to my ultimate snacking plate. It has a fantastic variety of flavors and textures, and hits all the major food groups. Whether you’re enjoying it for an entrée, or putting it out for an appetizer before a meal, it’s sure to be a serious hit!
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 pound baby creamer potatoes, scrubbed and poked with a paring knife or fork
- 1 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 large eggs
- 1 bunch broccoli, cut into florets (about 1 1/2 cups)
- 3 cups lightly packed soft herbs (such as parsley, dill, basil, tarragon, mint, chives or cilantro), leaves and tender stems
- 4 to 6 oil-packed anchovy fillets
- Zest and juice of 1 lemon
- 1 to 2 cloves garlic
- 1/4 cup red or white wine vinegar or apple cider vinegar
- 1 bunch (6 to 10) breakfast or Easter egg radishes, scrubbed and halved
Instructions
- Bring a large pot of water to a boil.
- Toss the potatoes and 2 tablespoons oil in a medium microwave-safe bowl and season with kosher salt. Microwave for 5 minutes. Toss and continue to microwave until the potatoes are cooked through, about 5 minutes more.
- Meanwhile, gently lower the eggs into the boiling water and cook for 7 minutes. Remove the eggs from the water with a slotted spoon (save the hot water for later); place the eggs in a large bowl filled with ice water to cool.
- Add 3 tablespoons salt to the water the eggs cooked in and bring it back to a boil. Once boiling, add the broccoli florets and cook until the broccoli is bright green and slightly softened but still toothsome, 2 to 3 minutes. Drain and place the florets in the ice water with the eggs.
- Combine the herbs, 4 anchovy fillets, lemon zest and juice, 1 clove garlic and the vinegar in a blender or food processor and blend until smooth. Season with salt and pepper. With the motor running, slowly stream in the remaining 1 cup olive oil, blending until the mixture is smooth. Taste and add more anchovies, garlic or salt or pepper if desired. Pour the sauce into a ramekin or small bowl.
- Gently peel and halve the eggs. Drain the broccoli and pat dry. Place on a platter with the radishes, potatoes and green sauce.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 288 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 63 mg |
| Sodium | 369 mg |
Reviews
This is a dish you can customize to your likes and dislikes. If you don’t like radishes do baby carrots, celery, cucumbers ect. Same with eggs do ham or bacon peices ect. Don’t like pesto do hummus that is what I like. This is a starting place to build your plate to snack on.
The perfect dish for those of us who are undecided and hungry in the heat!
Perfect on an a hot summer evening!
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