Crudites And Dipping Sauces
|Belgian endive||1 , root ends removed and leaves separated|
|Radishes||2 (Red And White Ones)|
|Cherry tomatoes||1⁄4 Cup (4 tbs) (Whole Red And Yellow Ones)|
|Zucchini strip||3 (3 X 1/4 Inch Strips)|
|Peppers||2 , cored, seeded, and cut into strips (Red, Green, Yellow, And Purple Ones)|
|Sugar snap peas||4|
|Carrot||1 , scraped and cut into 3-by-1/4-inch strips|
|Fennel||1 , trimmed and cut into strips|
|Asparagus spears||1 , trimmed to about 4 inches|
|Cauliflower||1 , broken into flowerets|
|Broccoli||1 , broken into florets|
|White mushrooms||2 Small|
|Enoki mushrooms||2 Small|
|Jicama||1 , peeled and cut into 3-by-1/4-inch strips|
|Guacamole sauce||3 Tablespoon|
|Basil sauce||2 Tablespoon|
Prepare your choice of any or all the vegetables and arrange them decoratively on a platter or in baskets.
(Vegetables such as snow peas, sugar snap peas, haricots verts, carrots, asparagus, cauliflower, and broccoli should be blanched briefly before serving.) Place the 2 dipping sauces in small bowls next to the vegetables.
You will need approximately 2 cups of dipping sauce for 6 pounds of vegetables.