Name: Crudite Platter with Chipotle Ranch Dressing
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H13M0.000S
Total time: P0Y0M0DT0H28M0.000S
Yield: 4 servings
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 red bell pepper, seeded, and cut into strips; 1 yellow bell pepper, seeded, and cut strips; 1 yellow bell pepper, seeded, and cut strips; 1 bunch radishes (with greens attached); 2 kirby cucumbers, cut into spears; 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

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.

Chipotle Ranch Dressing:

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.

On Tonight

Crudite Platter with Chipotle Ranch Dressing

Chipotle Ranch Dressing:

Chipotle Ranch Dressing:

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