Spring Crudites With Orange Caper Dip Recipe
Ingredients 1 large egg yolk, room temperature 1/2 teaspoon Dijon mustard Coarse salt 1/4 pound fiddleheads, gently scrubbed to remove loose brown bits 3/4 cup vegetable oil 1/2 teaspoon finely grated orange zest, plus 1/4 cup fresh orange juice 4 anchovy fillets, minced 2 tablespoons salt-packed capers, rinsed and coarsely chopped 1/2 teaspoon minced garlic (about 1 small clove) Freshly ground pepper 2 lemons, halved 8 baby artichokes Coarse salt...