Crudité Platter

Crudité Platter
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
  1. Bring a large pot of water to a boil and add 2 tablespoons of salt per quart.
  2. Fill a large pan with ice water.
  3. Drop the haricot verts into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes.
  4. Remove the haricot verts and immediately plunge them into the ice water.
  5. Cool, remove them from the ice bath, and pat dry.
  6. Repeat with the broccoli, asparagus, Brussels sprouts and sugar snap peas. (The asparagus may take a minute less, depending on their size.)
  7. Attractively arrange all the vegetables on a large serving platter.