Crudité Platter With Roasted Garlic Aioli
- 1 bunch baby carrots, peeled with about 1 inch of green tops left on
- 1/2 head broccoli, cut into florets
- 1/2 head cauliflower, cut into florets
- 1/2 pound asparagus, trimmed
- 1/2 pound green or wax beans
- 1/2 pound fingerling (or small red) potatoes
- 1 Belgian endive, leaves separated
- Slices of orange, red, or yellow bell peppers, or 1 cup grape or cherry tomatoes
- Sea salt
- Blanch carrots by cooking in boiling salted water 1 minute or until they turn bright orange; remove from water with a slotted spoon or mesh strainer, and plunge into ice water to stop the cooking process. Drain and set aside; repeat process with broccoli and next 4 ingredients. (Broccoli and asparagus need to boil only about 30 seconds; potato takes about 10 minutes.) Arrange blanched vegetables on a platter with endive and bell peppers or tomatoes. Serve with a bowl of sea salt for sprinkling and a bowl of Roasted Garlic Aioli for dipping.
baby carrots, broccoli, cauliflower, green, fingerling, endive, orange, salt
Taken from www.myrecipes.com/recipe/crudit-platter-with-roasted-garlic-aioli (may not work)