Crudite Platter

By á-32

Ingredients

• Kosher salt, as needed
• 1/4 pound green or wax beans, trimmed
• 1 to 2 stalks broccoli, or 1/2 head cauliflower, cut into florets
• 1/2 pound asparagus, stalks peeled, woody ends trimmed
• 1/2 pound fresh sugar snap peas
• 1 fennel bulb, sliced into 1/4-inch wedges
• 1 bell pepper, stemmed, seeded, and cut into strips
• 1 yellow bell pepper, stemmed, seeded, and cut into strips
• 1 bunch radishes (about 10, with greens attached), washed
• 4 medium carrots, cut into 4-inch-long sticks
• 1 to 2 small zucchini or summer squash, cut into spears
• 1 medium cucumber, peeled if waxed, cut into spears
• 1 cup cherry or grape tomatoes

Details

Servings 6

Preparation

Step 1

Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt it generously as well Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli, cauliflower, or asparagus cooking each until crisp tender. If using sugar snaps or fennel they may be served raw or cooked depending on their flavor or your preference.

Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
Roasted Red Pepper and Sun-Dried Tomato Dip: