All-Green Crudités Basket
Crudités sounds pretty damn fancy. And that’s because they are. Well, at least when it comes to presentation. Katie Workman’s recipe for an all-green crudités basket from The Mom 100 is really just a bunch of carefully sliced (and sometimes blanched) veggies...paired with your favorite dips, of course.
8 ounces string beans or haricot verts, ends trimmed
1 head broccoli, cut into florets
1 medium cucumber, cut into sticks
1 bulb fennel, sliced into thin vertical slices
1 bunch celery, cut into sticks
1 green pepper, cored, seeded and sliced
3 heads endive, large leaves cut in half vertically
1. Bring a large pot of salted water to a boil and fill a large bowl with ice water. Plunge the green beans and broccoli florets into the water and cook until bright green, about 1 minute. Drain and transfer to the ice water bath and let cool completely. Dry on paper towels.
2. You can use a basket, a bowl, or a box to arrange and present the vegetables. You can also lay them out on a platter. Just group them in large or small clusters, and nestle them closely to one another so that they remain upright.