French Crudites Recipes
BLANCHED CRUDITES
Steps:
- Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
- Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
- Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
- Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
- Slice the radicchio into wedges.
- Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
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- Prepping veggies: Rinse all vegetables thoroughly under running water. Pat them dry. Remove seeds and membranes from peppers and cut them into strips. Remove the outer leaves from each romaine lettuce head and cut them into quarters lengthwise. Cut the greens off of radishes leaving only about ½ inch. Cut them in halves or quarters. Peel the carrots and slice them thinly. Slice the celery and cucumber into bite-size chunks. Half the cherry tomatoes. Drain the water from baby sweetcorn.
- Assembling platter: Find a large serving tray/deep baking tray or plate(s). Place a small bowl that will hold a dip of your choice in the middle or wherever you like (using more than 1 dip is always a great option. If you can’t fit it onto your tray, just place it near when serving the platter). Fill the tray with prepped veggies any way you like. Tip: Try to separate same colored vegetables for more pleasing look.
- Dip: Use any dip you like (Ranch, Garlic Dip, Hummus – check out the post for more dip ideas and recipes).
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