The Ultimate Snacking Plate Recipes

Steps:

• Bring a large pot of water to a boil.
• Toss the potatoes and 2 tablespoons oil in a medium microwave-safe bowl and season with kosher salt. Microwave for 5 minutes. Toss and continue to microwave until the potatoes are cooked through, about 5 minutes more.
• Meanwhile, gently lower the eggs into the boiling water and cook for 7 minutes. Remove the eggs from the water with a slotted spoon (save the hot water for later); place the eggs in a large bowl filled with ice water to cool.
• Add 3 tablespoons salt to the water the eggs cooked in and bring it back to a boil. Once boiling, add the broccoli florets and cook until the broccoli is bright green and slightly softened but still toothsome, 2 to 3 minutes. Drain and place the florets in the ice water with the eggs.
• Combine the herbs, 4 anchovy fillets, lemon zest and juice, 1 clove garlic and the vinegar in a blender or food processor and blend until smooth. Season with salt and pepper. With the motor running, slowly stream in the remaining 1 cup olive oil, blending until the mixture is smooth. Taste and add more anchovies, garlic or salt or pepper if desired. Pour the sauce into a ramekin or small bowl.
• Gently peel and halve the eggs. Drain the broccoli and pat dry. Place on a platter with the radishes, potatoes and green sauce.