Submitted by: Tawn Skousen (Book 2)
INGREDIENTS:
- Carrots (I use rainbow baby carrots for added color)
- Celery
- Cucumbers
- Zucchini
- Grape or cherry tomatoes (I use a colorful assortment of tiny tomatoes)
- Cauliflower
- Broccoli
- Sugar snap peas
- Mushrooms
- Radishes
- Jicama
- Curly leaf lettuce (or similar large leaf lettuce to line the basket)
- Vegetable dip (I use sour cream mixed with Hidden Valley Ranch Dip Mix)
DIRECTIONS:
Radishes – fans (long thin radish on its side with thin slices across the top), tulips (large radish with stem cut off so bottom is flat and crisscross cut in the top), and roses (round shape with stem cut off and four thin “petals” cut evenly spaced in the exterior of the radish, can add interior layers of petals to the rose or cut a grid across the center portion to create a chrysanthemum) – only cut about ¾ of the way down and chill in ice water overnight to open the petals wider.
Celery – cut parallel slices in the top of each stalk and soak in ice water to create a fan on top.
Fluted vegetables – use a crinkle cutter knife to cut zucchini, large carrots and cucumber (or drag fork tines down the sides of the cucumber before slicing with a straight knife to create flowers).
Jicama – peel and slice into ¼ inch thick rounds, cut jicama with holiday or theme cookie cutters, create a white daisy with a flower cookie cutter and small round orange carrot slice center attached with a dab of dip, the jicama cutouts can be tailored to suit every season or party.
Assembly – line basket or platter with curly lettuce and fill it with uncooked cauliflower and broccoli flowerets, sugar snap peas, mushrooms, grape tomatoes, and the decorative vegetables. Scatter the jicama shapes on top to add to the festive décor.
NOTES:
Choose your favorite vegetables and serve with a savory dip on the side.
Line the basket with a layer of plastic wrap before adding the lettuce to keep the wicker dry.
Refer to this hors d’oeuvre as “crudités” if you want to make it sound fancier.
