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Crudites And Dipping Sauces

Western.Chefs's picture
Ingredients
  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)
  Snow peas 4
  Sugar snap peas 4
  Haricots verts 2
  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
For sauce
  Guacamole sauce 3 Tablespoon
  Basil sauce 2 Tablespoon
Directions

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.

Recipe Summary

Method: 
Blanching
Dish: 
Sauce

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