MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Easy Crudites
 Categories: Vegetables, Snacks
      Yield: 6 servings

      5 c  Vegetables for blanching;
           - such as snap peas, green
           - beans, broccoli, asparagus
           - cauliflower & broccolini
      5 c  Vegetables for serving raw;
           - such as cucumbers, carrots
           - celery, radishes, bell
           - peppers, cherry tomatoes,
           - jicama, endive, radicchio
           - and little gem lettuce
           Kosher or flaky sea salt;
           - for serving
           Dips; for serving (optional)
           Olives, marinated artichokes
           - nuts and/or crackers; for
           - serving (optional)

  Prepare the blanched vegetables: Set up an ice bath by filling a
  large bowl halfway with ice, then add water until 2/3 full. Bring a
  large pot of salted water to a boil. If using broccoli and
  cauliflower, cut into bite-sized florets; if using long vegetables
  like asparagus and green beans, leave them whole. Working one
  vegetable variety at a time, and starting with the lightest-colored
  ones, cook until crisp-tender, 1 to 3 minutes for most vegetables.
  Remove the vegetables with a strainer or slotted spoon and
  immediately transfer to the prepared ice bath. (Feel free to use a
  steamer basket if you have one.) Drain well and pat the vegetables
  dry.

  Wash and dry the vegetables you plan to serve raw and cut them into
  bite-sized pieces as necessary. If using lettuce leaves like endive
  or little gem, remove the individual leaves from the heads.

  If serving dips, place them in bowls on a large platter or board,
  then arrange the crudites around them in piles or stacks, grouping
  by kind. Sprinkle the vegetables lightly with salt. Add olives,
  artichokes, nuts and/or crackers, if using.

  Serve immediately, or refrigerate, covered loosely with plastic
  wrap, for up to 8 hours. Use any leftover crudites in a salad or
  soup, or cook for a simple side.

  Recipe by Lidey Heuck

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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