Crudité With Two Dips Recipes

VEGETABLE CRUDITE WITH TWO DIPS

Steps:

• For the almond and parsley dip: Rinse the parsley, shake dry and chop the leaves. Peel the garlic. In a blender, puree the almonds, parsley, garlic and olive oil, add the broth and season with salt, lemon zest and juice.
• For the yogurt dip: In a bowl, stir together the yogurt, lemon zest and mustard, then season with salt and pepper.
• Rinse and trim the vegetables and peel if necessary. Cut the vegetables into strips and/or bite-size pieces. Rinse the romaine lettuce and separate the leaves. Arrange the vegetables on a platter and serve with the dips.

CRUDITé WITH TWO DIPS

Steps:

• Separate the romaine into leaves. Rinse and spin the leaves. Rinse the kohlrabi, trim, peel and cut into stick about 1 cm (1/2 inch) thick. Arrange the romaine leaves and kohlrabi sticks on a plate.
• To make the Thousand Island dip: Rinse and dry the wax pepper, cut in half, remove the seeds and ribs, and cut into very fine dice. Stir the diced pepper, red pepper flakes, mayonnaise, ketchup and vinegar together.
• To make the apple sryup dip: Rinse and spin dry the lemon balm, pick off the leaves from the stems, and chop the leaves fine. Stir together the lemon juice, apple juice, olive oil and lemon balm together and mix well. Season with salt and pepper.
• Serve the romaine and kohlrabi with the two dips.

SHRIMP AND CRUDITE PLATTER WITH TWO SAUCES

Steps:

• Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudites in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.
• Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2 to 4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.
• Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8 to 9 minutes. Drain; let cool completely.
• Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip, and lemon wedges.

CRUDITE DIP

Steps:

• Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

CRUDITES WITH BALSAMIC DIP

Steps:

• Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.

BLANCHED CRUDITES

Steps:

• Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
• Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
• Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
• Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
• Slice the radicchio into wedges.
• Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

DIP AND CRUDITES

Steps:

• Using a chef's knife, mash garlic and salt to a paste. In a medium bowl combine sour cream, buttermilk, mayonnaise, lemon juice, parsley, and chives. Whisk in garlic-salt paste and Tabasco sauce. Taste, and adjust for seasoning with salt and lemon juice. Transfer to serving bowl. Arrange vegetables on a platter, and serve immediately.