Crudites Wreath

You'll never look at veggies and dip the same way again once you make this beautiful vegetable wreath in vibrant shades of green and red[. Serve with our lightened-up onion dip or use your favorite store-bought variety to create the perfect party platter.]

Total Time:
1 hr 25 min
Prep:
20 min
Inactive:
30 min
Cook:
35 min

Yield:
serves 12 to 16 people
Level:
Easy

Ingredients
  • sOnion Dip:
  • 1 tablespoon olive oil
  • 2 large shallots, finely chopped (about 1 cup)
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon balsamic vinegar
  • 1 cup 2-percent Greek yogurt
  • 1/4 cup whole milk
  • 1/4 cup finely chopped fresh chives
  • Crudites Wreath:
  • 6 cups broccoli florets and/or broccolini stalks
  • 3 cups green beans, ends trimmed (about 12 ounces)
  • 2 heads Romanesco cauliflower cut into florets (about 6 1/2 cups)
  • 12 shishito peppers
  • 9 red cherry or grape tomatoes
  • Kosher salt
  • 1 teaspoon olive oil
Directions
  • Make the dip: Heat the olive oil in a small saute pan over medium-high heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are soft and caramelized, 12 to 15 minutes; let cool slightly.

  • Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until well blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight if you want to make ahead of time.

  • While the dip chills, bring a large pot of water to a boil over high heat and season generously with salt. Fill a large bowl with ice and cold water. Set aside.

  • Carefully place the broccoli or broccolini into the boiling water, and cook just until the florets turn bright green and are crisp-tender, about 1 minute. Use a slotted spoon to transfer the broccoli to the ice-water bath to stop the cooking and to preserve the bright green color. Once cool, transfer the broccoli to a paper towel-lined plate to dry.

  • Place the green beans in the boiling water and cook just until the beans turn bright green, about 1 minute. Use a slotted spoon or tongs to transfer the green beans to the ice-water bath to stop the cooking and to preserve the bright green color. Once cool, transfer the green beans to a paper towel-lined plate to dry.

  • Add the Romanesco cauliflower to the boiling water and cook just until the cauliflower turns bright green and is crisp-tender, about 3 minutes. Transfer the cauliflower to the ice-water bath to cool, then to a paper towel-lined plate to dry.

  • Heat a medium saute pan over medium-high heat. When the pan is hot, add the olive oil, shishito peppers and 1/4 teaspoon salt and cook, tossing, until they begin to blister in spots, about 2 minutes. (Do not overcook the peppers or they will lose their color and become too soft.) Remove the peppers from the pan and set aside to cool.

  • On a round platter 18 inches in diameter, arrange the broccoli, green beans, cauliflower and shishito peppers into a large ring with a hole in the center to create a "wreath" shape, making sure to alternate the vegetables throughout. Add three clusters of cherry tomatoes (three tomatoes per cluster) to create accent "ornaments." Serve with the onion dip.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Holiday Entertaining