Crudité Platter
Ingredients
- coarse salt
- 1/4pound haricot vertstrimmed
- 1/2head broccolitrimmed into florets
- 1/2pound asparagusstalks peeled, woody ends trimmed
- 8each Brussels sproutstrimmed and cut in half
- 1/2pound sugar snap peas
- 1/2head cauliflowertrimmed into florets
- 1each red bell peppertrimmed, seeded, and cut into strips
- 1each yellow bell peppertrimmed, seeded, and cut strips
- 10small radisheswashed
- 4medium carrotscut into 4-inch-long batonnets
- 2small zucchinicut into spears
- 1each English cucumbercut into rounds
- 1cup cherry tomatoes
- 1head romaine hearts
- 1head Belgian endive
Yield:
Instructions
- Bring a large pot of water to a boil and add 2 tablespoons of salt per quart.
- Fill a large pan with ice water.
- Drop the haricot verts into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes.
- Remove the haricot verts and immediately plunge them into the ice water.
- Cool, remove them from the ice bath, and pat dry.
- Repeat with the broccoli, asparagus, Brussels sprouts and sugar snap peas. (The asparagus may take a minute less, depending on their size.)
- Attractively arrange all the vegetables on a large serving platter.
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