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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Easy Crudites   
    Categories: Vegetables, Snacks   
         Yield: 7 servings   
       
         5 c  Vegetables for blanching;   
              - such as snap peas, green   
              - beans, broccoli, asparagus   
              - cauliflower & broccolini   
         5 c  Vegetables for serving raw;   
              - such as cucumbers, carrots   
              - celery, radishes, bell   
              - peppers, cherry tomatoes,   
              - jicama, endive, radicchio   
              - and little gem lettuce   
              Kosher or flaky sea salt;   
              - for serving   
              Dips: for serving (opt)   
              Olives, marinated artichokes   
              - nuts and/or crackers; for   
              - serving (opt)   
       
     Prepare the blanched vegetables: Set up an ice bath by   
     filling a large bowl halfway with ice, then add water   
     until ? full. Bring a large pot of salted water to a   
     boil. If using broccoli and cauliflower, cut into   
     bite-sized florets; if using long vegetables like   
     asparagus and green beans, leave them whole. Working one   
     vegetable variety at a time, and starting with the   
     lightest-colored ones, cook until crisp-tender, 1 to 3   
     minutes for most vegetables. Remove the vegetables with   
     a strainer or slotted spoon and immediately transfer to   
     the prepared ice bath. (Feel free to use a steamer   
     basket if you have one.) Drain well and pat the   
     vegetables dry.   
        
     Wash and dry the vegetables you plan to serve raw and   
     cut them into bite-sized pieces as necessary. If using   
     lettuce leaves like endive or little gem, remove the   
     individual leaves from the heads.   
        
     If serving dips, place them in bowls on a large platter   
     or board, then arrange the crudites around them in piles   
     or stacks, grouping by kind. Sprinkle the vegetables   
     lightly with salt. Add olives, artichokes, nuts and/or   
     crackers, if using.   
        
     Serve immediately, or refrigerate, covered loosely with   
     plastic wrap, for up to 8 hours. Use any leftover   
     crudites in a salad or soup, or cook for a simple side.   
        
     By: Lidey Heuck   
        
     Yield: 6 to 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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