Tricolor crudites platter

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Recipe by: fatine

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Plus 1 T red wine vinegar -halved, seeded, thinly
3 tb Dijon mustard -sliced
1/2 c Plus 2 T olive oil 2 ts Salt
2 tb Minced fresh basil OR 2 Large raw beets, peeled,
2 ts Dried basil -grated
2 tb Minced fresh chives or 2 Large carrots, peeled,
Green onions -grated
1 ts Minced fresh rosemary OR 2 Large zucchini, grated
1/2 ts Dried rosemary 1 Bunch radishes, trimmed
2 Large cucumbers, peeled,

Whisk vinegar and Dijon mustard to blend in small bowl. Gradually
whisk in olive oil. Mix in basil, chives and rosemary. Season with
salt and pepper. (Dressing can be prepared 1 day ahead. Cover and
refrigerate.)

Toss cucumbers and 2 teaspoons salt in bowl. Let stand 1 hour.
Rinse and drain well. Place cucumbers in small bowl; add enough
dressing to coat.

Place beets, carrots and zucchini in separate bowls. Toss each
vegetable with enough dressing to coat. (Vegetables can be made 4
hours ahead. Cover and chill.)

Mound vegetables on platter. Garnish with radishes.

Bon Appetit/May 94 Typed by Didi Pahl