Pickled vegetable platter with aïoli and dips
Bagnacàuda is a traditional Italian dip – the name means “hot bath”, because the olive oil is heated slightly to develop the flavour of the anchovies and garlic. You can prepare the pickled vegetables and dips up to four days in advance and refrigerate them, but do remove from the fridge long enough in advance to allow them to reach room temperature.
Serves 4-6 Preparation time 20 minutes plus 1 day’s resting time Cooking time 15-20 minutes
FOR THE VEGETABLES • 250g baby carrots, scrubbed and halved • 250g green beans, cut into 4cm pieces • ¼ cup (60ml) dried hibiscus flowers
(optional – see the tip below right) • 1 cup (250ml) apple-cider vinegar • ¼ cup (60ml) sugar • 2 garlic cloves, finely chopped • 2 teaspoons (10ml) whole cumin or fennel • 2 tablespoons (30ml) coarse salt • 2 bay leaves
FOR THE AÏOLI • 1 fresh free-range egg • 1 garlic clove, crushed and finely chopped • ¼ cup each olive and canola oils, combined