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Ingredients
For the anchovy and caper mayonnaise
- 2 egg yolks
- 1/2 tsp Dijon Mustard
- 1 tbsp white wine vinegar
- 75ml extra virgin Olive oil
- 75ml sunflower oil
- 1 1/2 tsp capers, rinsed, roughly chopped
- 2 tbsp Parsley
- 30g anchovy fillets, chopped
- salt and freshly ground white pepper, to taste
- 1 Lemon, juice only, to taste
For the platter
- 10 Asparagus
- 1 bunch French breakfast Radishes
- 1 handful young Broad beans, podded, cooked
- 1/2 Cauliflower, cut into florets, cooked
- 8 Jersey Royal Potatoes, cooked
- 8 quail's eggs, hard-boiled
- Teruel ham, (or Serrano ham/prosciutto)
Method
1. For the mayonnaise: mix the egg yolks with the Dijon mustard and half of the vinegar in a bowl. Beating all the time with a wooden spoon, whisk or hand beater, start adding the oil very slowly, drop by drop. Wait until each drop of oil is well amalgamated and the mixture has thickened before adding the next bit.2. When you have a thick mixture, add the rest of the wine vinegar plus the capers, parsley and anchovies. Mix this all together, then season with salt and pepper and squeeze in the lemon juice to taste. Transfer to a small serving bowl.
3. For the platter: arrange all the vegetables, potatoes, eggs and ham on a platter. Brush the vegetables with a little olive oil. Serve with the bowl of mayonnaise on the side for dipping.
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