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Crudités Vegetables with Remoulade Sauce

['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']

In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day).
In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.

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