Tricolor crudites platter

Yield: 8 servings

Measure 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
\N \N Green onions
1 teaspoon Minced fresh rosemary OR
½ teaspoon Dried rosemary
2 \N Large cucumbers, peeled, halved, seeded, thinly sliced
2 teaspoons Salt
2 \N Large raw beets, peeled, grated
2 \N Large carrots, peeled, grated
2 \N Large zucchini, grated
1 \N Bunch radishes, trimmed

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

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