INGREDIENTS:
Sauce:
½ cup iced milk (125 ml)
1 cup Soya Canola Oil (250 ml)
2 crushed garlic cloves (10 g)
Salt to taste
1 tablespoon lemon juice (15 ml)
1 teaspoon spicy paprika (5 g)
1 tablespoon chopped herbs (parsley and thyme)
Crudités
½ carrot cut into sticks (100 g)
½ Japanese cucumber cut into sticks (100 g)
½ red bell bell pepper cut into sticks (300 g)
½ yellow bell bell pepper cut into sticks (300 g)
3 radishes cut into quarters (75 g)
1 packet of grissini (100 g)
PREPARATION:
Sauce: In a medium bowl, add the cold milk and garlic. Start beating with a mixer and add the Soya Canola Oil little by little, in batches, until it is smooth and has a firm consistency.
Divide the sauce between the ingredients.
Divide the sauce into three equal parts. To each one, add the lemon juice, paprika and herbs, to make three variations of flavor.
Divide the sauce into three equal parts.
Crudités: To keep the crudités crunchy and fresh until serving time, place them in a bowl with cold water and ice; keep them in the fridge. When serving, place them in the fridge.
When serving, remove from water and dry well.
Place on a board with the sauce and serve.
Tips:
