Tricolor Crudites Platter Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Plus 1 T red wine vinegar,
3 tbsp: Dijon mustard,
1/2 cup: Plus 2 T olive oil,
2 tbsp: Minced fresh basil OR,
2 tsp: Dried basil,
2 tbsp: Minced fresh chives or,
Green onions,
1 tsp: Minced fresh rosemary OR,
1/2 tsp: Dried rosemary,
2 Large: cucumbers, peeled, halved, seeded, thinly sliced
2 tsp: Salt,
2 Large: raw beets, peeled, grated
2 Large: carrots, peeled, grated
2 Large: zucchini, grated
1 Bunch: radishes, trimmed
Directions:
Whisk vinegar and Dijon mustard to blend in small bowl. Gradually
whisk in olive oil. Mix in basil, chives and rosemary. Season with
salt and pepper. (Dressing can be prepared 1 day ahead. Cover and
refrigerate.)
Toss cucumbers and 2 teaspoons salt in bowl. Let stand 1 hour. Rinse
and drain well. Place cucumbers in small bowl; add enough dressing
to coat.
Place beets, carrots and zucchini in separate bowls. Toss each
vegetable with enough dressing to coat. (Vegetables can be made 4
hours ahead. Cover and chill.)
Mound vegetables on platter. Garnish with radishes.
Bon Appetit/May 94 Typed by Didi Pahl
Source from luhu.jp
whisk in olive oil. Mix in basil, chives and rosemary. Season with
salt and pepper. (Dressing can be prepared 1 day ahead. Cover and
refrigerate.)
Toss cucumbers and 2 teaspoons salt in bowl. Let stand 1 hour. Rinse
and drain well. Place cucumbers in small bowl; add enough dressing
to coat.
Place beets, carrots and zucchini in separate bowls. Toss each
vegetable with enough dressing to coat. (Vegetables can be made 4
hours ahead. Cover and chill.)
Mound vegetables on platter. Garnish with radishes.
Bon Appetit/May 94 Typed by Didi Pahl
Source from luhu.jp