0.5 cup olives black such as nicoise, kalamata may also be used pitted
2 tablespoons caper brine
1 tablespoon capers in brine
4 small carrots whole peeled
1 head celery whole separated trimmed
4 servings coarse salt
1 cucumber seedless halved quartered
1 teaspoon thyme leaves dried
2 large eggs
2 can flat filet anchovies drained
2 tablespoons flat-leaf parsley chopped
1 clove garlic
0.3 cup olive oil - eyeball it extra-virgin
0.5 cup olive oil extra-virgin
4 servings olive oil extra-virgin for drizzling
0.3 cup parmigiano grated
2 plum tomatoes seeded chopped
4 large radishes whole with greens in tact cleaned
2 scallions thinly sliced
4 scallions whole cleaned trimmed
2 vine tomatoes ripe
2 tablespoons red wine vinegar - eyeball it
Equipment
food processor
bowl
mixing bowl
pot
blender
Directions
Place anchovies, capers, caper brine, and garlic in food processor or blender and turn the machine on. Stream in the olive oil and form a thick dressing. Scrape the dressing into a small serving cup or bowl and return the processor bowl or the blender to its base.
Place the black olives, vinegar, and thyme in processor or blender. Turn machine on and stream in the olive oil. When dressing forms, stop machine and add cheese. Pulse-process cheese into dressing then transfer dressing into a second cup or small bowl.
In a small mixing bowl, combine tomatoes, scallions, and parsley.
Drizzle the raw sauce with the olive oil and season it with salt and pepper, to your taste.
Place the in a small pot. Cover eggs with water and bring water to a boil. Cover pot and remove from heat.
Let eggs stand 10 minutes.
Drain eggs and crack shells by rattling cooked eggs inside empty covered pot. Peel and cool eggs under cold running water.
Arrange the vegetables in a flower pot, building high and stuffing the pot tightly. Nest whole eggs and whole tomatoes among the vegetables.
Serve your vegetable masterpiece with sauces to pass at table.
