Fresh Garden Vegetable Platter With Russian Dressing
|Mayonnaise||2 Cup (32 tbs)|
|Prepared mustard||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Chili sauce||1⁄4 Cup (4 tbs), pureed|
|Green onion/Chives||1⁄4 Cup (4 tbs), chopped|
|Parsley||1 Teaspoon, finely chopped|
|Chopped capers||1 Teaspoon|
Choose a selection of vegetables, some to be cooked to crisp-tender, the majority to be raw and crisp.
You will need 2-3 pounds all together.
For the cooked vegetables, simmer green or yellow beans, snow peas, or broccoli spears in separate pans of unsalted water 4-5 minutes or until crisp-tender.
Drain and chill.
Cut raw carrots, zucchini, celery, and unpeeled cucumbers into sticks.
Leave radishes, tiny tomatoes, and small white mushrooms whole.
Trim green onions.
Break up cauliflower into medium-small flowerets and cut green and sweet red pepper into rings or strips.
Choose your favourites from among these, keeping in mind a good taste and colour contrast.
Chill all the vegetables.
To make the dressing, blend together all the ingredients, and, if possible, leave 2-3 hours to mature the flavour.
Place the dressing in a bowl in the middle of a platter or tray.
Arrange the vegetables attractively around the bowl.
To eat, dip the vegetables in the dressing.