Crunchy Legumes with Tapenade Sauce

Blanch the broad beans by submerging them in boiling water for 1 minute, then shock them in an ice bath for 2 minutes

Drain and reserve

Also blanch the florets in boiling water for 1 minute, then shock them in an ice bath for 2 minutes

Drain and reserve

Prepare the tapenade; beat the egg, mustard, and lemon juice together in a blender

Add the oil slowly, whisking constantly until the sauce thickens like mayonnaise

Stir in the garlic, capers, and anchovy fillets, beating until smooth

Add the vegetable oil gradually, whisking continuously to achieve a creamy mayonnaise

Pour into a bowl and, if desired, add more lemon juice

Place the tapenade in a serving dish and arrange the chuchu, beetroot, broad beans, and legumes on a platter

Serve at 8-10 degrees.