Crudite Platter with Chipotle Ranch Dressing (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 4 |
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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 yellow bell pepper, seeded, and cut strips |
1 bunch radishes (with greens attached) |
2 kirby cucumbers, cut into spears |
Directions:
1. 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.
2. Arrange all the vegetables on a large serving platter and serve with the chipotle dip.
3. Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
4. Chipotle Ranch Dressing:
5. 2 cloves garlic
6. 1/2 teaspoon kosher salt
7. 1/3 cup mayonnaise
8. 2 tablespoons buttermilk
9. 1 tablespoon chipotle hot sauce
10. 3 tablespoons minced fresh cilantro leaves
11. 1 scallion (white and green parts), very thinly sliced
12. 1/2 teaspoon finely grated orange zest
13. 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.
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