Crudites

Name: Crudites
Ingredients: 1 handful sugar snap or snow peas; 1-2 handfuls green beans, yellow beans, and/or haricots verts; 1/2 head cauliflower, broken into florets; Handful of baby carrots or 3 large carrots, peeled and cut into batons; 1 bunch French breakfast or icicle radishes; Salt

6 ingredients

2 steps

Ingredients

1 handful sugar snap or snow peas
1-2 handfuls green beans, yellow beans, and/or haricots verts
1/2 head cauliflower, broken into florets
Handful of baby carrots or 3 large carrots, peeled and cut into batons
1 bunch French breakfast or icicle radishes
Salt

Directions

1

Bring a large pot of water to a boil. Meanwhile, prepare a bowl of salted ice water for an ice bath. Trim all vegetables, leaving the prettiest tops or stems. Generously salt water; add vegetables, except carrots and radishes, one variety at a time. Cook until crisp-tender and bright in color. Remove with a slotted spoon and plunge into the ice water to stop the cooking.
2

When the vegetables are cool to the touch, remove from the water and pat dry. (May be prepared in advance: Store each variety wrapped in damp paper towel in the fridge until ready to serve. Remove from the cold about 30 minutes before serving for the best flavor.)