Crudités Vegetables with Remoulade Sauce

Ingredients

• 1 bulb fennel, sliced
• 1 bunch radishes, trimmed
• 1 bunch small young carrots, trimmed and peeled
• 2 Belgian endive heads, trimmed and leaves separated
• 2 small Persian cucumbers, quartered lengthwise
• 4 teaspoons kosher salt
• 1/4 cup plain yogurt
• 1/4 cup mayonnaise
• 1 tablespoons capers, rinsed and chopped
• 1 tablespoon lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped flat-leaf parsley
• Kosher salt and freshly ground pepper, to taste

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