Crudités With Bacon XO Sauce

Ingredients for Crudités With Bacon XO Sauce

• 4 slices bacon

• 240ml vegetable oil

• 170g shiitake mushrooms, stems removed, finely chopped (about 400g )

• 2 spring onions, thinly sliced

• 1 medium shallot, finely chopped

• 5 salt-packed anchovies, rinsed, chopped

• 3 red Thai chillies, seeds removed, finely chopped

• 3 garlic cloves, finely chopped

• 1 (1-inch) piece ginger, finely chopped

• 1/2 teaspoons toasted sesame oil

• 1/4 teaspoons kosher salt

• 230g haricots verts or green beans, trimmed

• 4 (3/4-inch–thick) slices country-style bread

• 2 tablespoons olive oil

• 2 small bunches carrots, any colour, scrubbed, tops trimmed, halved if large

• 1 fennel bulb, cut into 1/2-inch wedges

• 1 teaspoon finely grated lime zest

• 2 tablespoons fresh lime juice

• 450g cooked fingerling potatoes, halved lengthwise

How to make Crudités With Bacon XO Sauce

Cut bacon into 1" pieces, then chop until a fine paste forms (this can also be done in a food processor).

Heat vegetable oil in a medium skillet over medium. Cook bacon, stirring occasionally, until brown and crisp, about 4 minutes. Using a small fine-mesh sieve, transfer bacon to a small bowl.

Working in separate batches and transferring each item to bowl with bacon as it’s done, fry aromatics until brown (about 2 minutes for everything except mushrooms and shallot, which will take about 4 minutes). Let oil cool completely.

Pulse bacon, mushrooms, spring onions, shallot, anchovies, chillies, garlic, ginger, cooled vegetable oil, sesame oil, and salt in a food processor until nearly smooth.

Cook haricots verts in a medium pot of boiling salted water until bright green and crisp-tender, about 3 minutes (4 minutes if using green beans). Transfer to a plate and chill to stop cooking while you grill the bread.

Prepare grill for medium-high heat (or heat a grill pan over medium-high). Brush both sides of bread with oil and grill until lightly charred, about 2 minutes per side.

Toss carrots, fennel, and haricots verts with lime zest and lime juice in a large bowl. Transfer to a platter and scatter crushed ice over. Place grilled bread and potatoes on another platter. Serve with XO sauce for dipping.

Sauce can be made 1 month ahead. Cover and chill. Bring to room temperature before using.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.