Crudite with Infused Olive Oil and Balsamic

Name: Crudite with Infused Olive Oil and Balsamic
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 fillet anchovy fillet, optional; 79 milliliters balsamic vinegar; 1 Tbsp fresh rosemary leaves; 1 Tbsp fresh thyme leaves; 2 cloves garlic; 1 teaspoons kosher salt; 2 strips lemon zest; 1 Tbsp light brown sugar; 118 milliliters olive oil; 2 strips orange zest; 1 pinch Pinch red pepper flakes; 8 servings Assorted vegetables for dipping, such as sugar snap peas, bell peppers, blanched asparagus, steamed artichokes

Crudite with Infused Olive Oil and Balsamic is Head to the store and pick up thyme leaves, balsamic vinegar, pepper flakes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Coarsely chop and mix together the rosemary, thyme, garlic and anchovy, if using.

Ingredients you will need

Rosemary

Anchovies

Garlic

Thyme

Sprinkle in the salt and mash into a slightly chunky paste using the flat part of the knife.

Ingredients you will need

Salt

Equipment you will use

Knife

Place in a small pot with the olive oil and warm over low heat until fragrant and sizzling, about 15 minutes. Set aside to cool.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Warm the vinegar, sugar, pepper flakes and zests in another small pot over low heat, stirring, until the sugar is dissolved and the vinegar is steaming, 15 minutes. Set aside to cool.

Ingredients you will need

Vinegar