- 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
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.
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Chipotle Ranch Dressing:
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.