Picnic Crudité Loaf

A hollowed crusty loaf filled with homemade mayonnaise, hard-boiled eggs, and fresh vegetable batons for a portable picnic meal.

Vegetarian Picnic Homemade Mayonnaise Cold Lunch

Estimated Nutrition

Calories

1640.2

kcal / serving

3280.4 kcal total

Carbs

107.9g

per serving

215.8 g total

Fat

117.8g

per serving

235.6 g total

Protein

39.1g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

1.2

Caster Sugar

¼ teaspoon

CondimentsSauces

Dijon Mustard

Heaped teaspoon

22.5

White Wine Vinegar

May use lemon juice instead

Dairy

piece

Egg Yolks

Free-range

piece

Eggs

Free-range, hard-boiled

Fruits

22.5

Lemon Juice

Alternative to white wine vinegar

GrainsCereals

loaf

White Farmhouse Loaf

Stale and crusty

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

200

Sunflower Oil

Vegetables

300

Assorted Vegetables

Radishes, carrots, tomatoes, celery, cucumber cut into batons

Method

Slice off the top of the loaf and set it aside.

Cut into the crumb leave a 2.5cm border and hollow out the loaf by hand.

Blend egg yolks, mustard, sugar, and vinegar or lemon juice in a food processor.

Stream in the oil slowly while whisking until the mayonnaise thickens.

Season the mayonnaise with salt and pepper to taste.

Transfer the mayonnaise into a small jar and place it inside the hollowed loaf.

Pack the hard-boiled eggs and vegetable batons into the loaf around the jar.

Add small foil sachets of salt and pepper to the loaf cavity.

Replace the bread lid and wrap the loaf in foil or secure it with string.