Sauce 1 – Anchovy:
2 tins flat fillet anchovies, lightly drained
1 tablespoon small capers in brine
2 tablespoons caper brine
1 clove garlic, cracked from skin
1/2 cup extra virgin olive oil (EVOO)
Sauce 2 – Black Olive and Parmigiano:
1/2 cup pitted small black olives, such as Nicoise (kalamata olives may also be used)
2 tablespoons red wine vinegar (eyeball it)
1 teaspoon dried thyme or 2 tablespoons fresh thyme leaves
1/3 cup extra virgin olive oil (EVOO)
1/4 cup grated Parmigiano Reggiano cheese
Sauce 3 – Garden Tomato and Green Onion:
2 plum tomatoes, seeded and chopped
2 scallions, whites and tops, thinly sliced
2 tablespoons flat leaf parsley (a palmful), chopped
Extra virgin olive oil (EVOO), for drizzling
2 large eggs
1 English (seedless) cucumber, halved across then quartered lengthwise
1 head celery, trimmed, separated and wiped clean, ribs left whole
4 scallions, whole, cleaned and roots trimmed
4 large radishes, cleaned but left whole with greens intact
4 baby zucchini, washed
4 small carrots, peeled and left whole
2 vine-ripe tomatoes
Place anchovies, capers, caper brine and garlic in food processor or blender and turn the machine on. While running, stream in the EVOO and form a thick dressing. Scrape the dressing into a small serving cup or bowl and return the processor bowl or the blender to its base.
Black Olive and Parmigiano Sauce:
Place the black olives, vinegar and thyme in food processor or blender. Turn machine on and stream in the EVOO. When dressing forms, stop machine and add the Parmigiano Reggiano cheese. Pulse-process the cheese into the dressing then transfer dressing into a second cup or small bowl.
Garden Tomato and Green Onion Sauce:
In a small mixing bowl, combine tomatoes, scallions, and parsley. Drizzle the raw sauce with the EVOO and season it with salt and pepper, to taste.
Place the eggs in a small pot. Cover eggs with water and bring water to a boil. Cover pot and remove from heat. Let eggs stand 10 minutes.
Drain eggs and crack shells by rattling the cooked eggs inside the empty covered pot. Peel and cool eggs under cold running water.
Rachael recommends serving the vegetables in a 6-7 inch plain terra cotta flower pot – it looks awesome, you can use it every time you serve this crudité and it'll only cost you a few bucks at any garden shop. Arrange the vegetables in your flower pot, building high and stuffing the pot tightly. Nest whole eggs and whole tomatoes among the vegetables. If you prefer, you can chop the crudités for easier serving. Serve with sauces to pass at table.