Tricolor crudites platter
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Plus 1 T red wine vinegar |
| 3 | tablespoons | Dijon mustard |
| ½ | cup | Plus 2 T olive oil |
| 2 | tablespoons | Minced fresh basil OR |
| 2 | teaspoons | Dried basil |
| 2 | tablespoons | Minced fresh chives or |
| Green onions | ||
| 1 | teaspoon | Minced fresh rosemary OR |
| ½ | teaspoon | Dried rosemary |
| 2 | Large cucumbers, peeled, halved, seeded, thinly sliced | |
| 2 | teaspoons | Salt |
| 2 | Large raw beets, peeled, grated | |
| 2 | Large carrots, peeled, grated | |
| 2 | Large zucchini, grated | |
| 1 | Bunch radishes, trimmed | |
Directions
Whisk vinegar and Dijon mustard to blend in small bowl. Gradually whisk in olive oil. Mix in basil, chives and rosemary. Season with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
Toss cucumbers and 2 teaspoons salt in bowl. Let stand 1 hour.
Rinse and drain well. Place cucumbers in small bowl; add enough dressing to coat.
Place beets, carrots and zucchini in separate bowls. Toss each vegetable with enough dressing to coat. (Vegetables can be made 4 hours ahead. Cover and chill.)
Mound vegetables on platter. Garnish with radishes.
Bon Appetit/May 94 Typed by Didi Pahl