Crudite Platter with Chipotle Ranch Dressing

Total Time:
28 min
Prep:
15 min
Cook:
13 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt, as needed
  • 1 broccoli stalk, trimmed into florets, about 3 cups
  • 8 ounces asparagus, stalks peeled, woody ends trimmed
  • 1 red bell pepper, seeded, and cut into strips
  • 1 yellow bell pepper, seeded, and cut strips
  • 1 bunch radishes (with greens attached)
  • 2 kirby cucumbers, cut into spears
Directions

Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water and salt that as well. Drop the broccoli into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the broccoli into the ice water; this stops their cooking and sets their color. Cool, remove them from the ice water, and pat dry. Repeat with the asparagus, cooking 1 to 2 minutes depending on how thick they are.

Arrange all the vegetables on a large serving platter and serve with the chipotle dip.

Copyright © 2004 Television Food Network, G.P., All Rights Reserved.

Chipotle Ranch Dressing:

2 cloves garlic

1/2 teaspoon kosher salt

1/3 cup mayonnaise

2 tablespoons buttermilk

1 tablespoon chipotle hot sauce

3 tablespoons minced fresh cilantro leaves

1 scallion (white and green parts), very thinly sliced

1/2 teaspoon finely grated orange zest

For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Emeril's Antipasta Platters

    Recipe courtesy of Emeril Lagasse