Crudite Platter

Name: Crudite Platter
Ingredients: Kosher salt, as needed; 1/4 pound green or wax beans, trimmed; 1 to 2 stalks broccoli, or 1/2 head cauliflower, cut into florets; 1/2 pound asparagus, stalks peeled, woody ends trimmed; 1/2 pound fresh sugar snap peas; 1 fennel bulb, sliced into 1/4-inch wedges; 1 bell pepper, stemmed, seeded, and cut into strips; 1 yellow bell pepper, stemmed, seeded, and cut into strips; 1 bunch radishes (about 10, with greens attached), washed; 4 medium carrots, cut into 4-inch-long sticks; 1 to 2 small zucchini or summer squash, cut into spears; 1 medium cucumber, peeled if waxed, cut into spears; 1 cup cherry or grape tomatoes; Dip, recipes follow

14 ingredients

34 steps

Ingredients

Kosher salt, as needed
1/4 pound green or wax beans, trimmed
1 to 2 stalks broccoli, or 1/2 head cauliflower, cut into florets
1/2 pound asparagus, stalks peeled, woody ends trimmed
1/2 pound fresh sugar snap peas
1 fennel bulb, sliced into 1/4-inch wedges
1 bell pepper, stemmed, seeded, and cut into strips
1 yellow bell pepper, stemmed, seeded, and cut into strips
1 bunch radishes (about 10, with greens attached), washed
4 medium carrots, cut into 4-inch-long sticks
1 to 2 small zucchini or summer squash, cut into spears
1 medium cucumber, peeled if waxed, cut into spears
1 cup cherry or grape tomatoes
Dip, recipes follow

Directions

1

Bring a large pot of water to a boil and salt generously.
2

Fill a large bowl with ice water and salt it generously as well Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes.
3

Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color.
4

Cool, remove them from the ice bath, and pat dry.
5

Repeat with the broccoli, cauliflower, or asparagus cooking each until crisp tender.
6

If using sugar snaps or fennel they may be served raw or cooked depending on their flavor or your preference.
7

Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
8

1/2 cup roasted red peppers (about 4 ounces)
9

6 sun-dried tomatoes, packed in oil, drained
10

1/4 cup drained or Greek style yogurt, method follows
11

1 tablespoon extra-virgin olive oil
12

1/2 teaspoon honey
13

1/2 teaspoon kosher salt
14

1/4 teaspoon minced thyme, optional
15

1/8 to 1/4 teaspoon finely grated orange zest
16

Freshly ground black pepper
17

Combine all the ingredients in a blender, and process until smooth.
18

Serve now or refrigerate until ready to serve.
19

Yield: about 1 1/2 cups
20

To make drained yogurt: Place 1/2 cup of plain whole or low-fat milk yogurt in a coffee filter set in a sieve or colander in the sink or over a bowl.
21

Set aside for 1 to 2 hours until thickened.
22

Discard the water whey and use the yogurt as desired.
23

1 clove garlic
24

1/4 teaspoon kosher salt
25

1 cup fresh basil leaves, washed
26

1 cup mayonnaise
27

2 tablespoons extra-virgin olive oil
28

1 tablespoon Dijon mustard
29

1 tablespoon water
30

1/2 teaspoon freshly squeezed lemon juice
31

Chop the garlic with the salt, and then use the flat side of the knife to mash and smear the mixture to a coarse paste.
32

In a blender combine the garlic paste, with the remaining ingredients and process until smooth.
33

Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes before serving so the flavors come together
34

Yield about 1 1/2 cups