serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 4 free range eggs
- 4 heirloom tomatoes
- 100 g green beans
- 1 bunch asparagus, trimmed
- 1 yellow capsicum, thinly sliced
- 4 radishes, thinly sliced on a mandolin
- 60 g baby rocket leaves, trimmed
- 1 Lebanese cucumber, quartered
- 2 carrots, roughly grated
- 4 baby beets, cooked
- 8 anchovies (optional)
- 1 French baguette, good-quality whole egg mayonnaise, to serve
For the vinaigrette
- 1 tsp Dijon mustard
- 2 tbsp white wine vinegar
- ½ lemon, juiced
- 4 tbsp extra virgin olive oil
Instructions
- Bring a large saucepan of water to the boil. Prepare the eggs for hard-boiling by pricking a hole in the base of each egg. Prepare an ice-bath by filling a large bowl of water with chilled water and ice cubes. When the water has come to the boil, add the eggs and cook for 8 minutes, then use a slotted spoon to transfer the eggs to the ice bath. Allow to cool, then peel.
- To make the vinaigrette, in a large bowl, whisk together the mustard, vinegar and lemon juice. While continuously whisking, gradually pour the oil to form a thickened dressing.
- Bring a second large saucepan of water to the boil. While the water is heating, thickly slice the tomatoes on a working surface, then sprinkle with salt and allow to stand for 5 minutes. Halve the peeled hard-boiled eggs. Once the water has come to the boil, blanch the green beans and asparagus before draining.
- To serve, arrange all the ingredients for the assiette de crudités on a large serving plate. Dress with the prepared vinaigrette and serve with crusty French bread and a little mayonnaise.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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