Spring Crudité Dip
1 C. packed fresh Cilantro Leaves
2 T. Extra-Virgin Olive Oil
1 garlic clove, pressed
2 T. fresh lime juice
1 T. Dijon Mustard, or to taste
1 C. mayonnaise
Wash and dry cilantro and, in a blender, purée with oil, garlic, lime juice, and
mustard until smooth.
Stir purée into mayonnaise and season with salt and pepper. Refrigerate until
serving for flavors to meld. May be made up to this point one day ahead.
Spring Baby Vegetable Platter
24 pencil thin asparagus
24 tiny baby carrots, peeled
12 small red grape tomatoes
12 small yellow grape tomatoes
12 thin whole scallions
24 small button mushrooms
24 small broccoli florets
24 small cauliflower florets
Spring Crudité Dip (see recipe on side)
In the morning, prepare the Spring Crudité Dip and reserve, covered, in the
Wash and dry all of the vegetables.
Bring a pot of salted water to the boil. Add the cauliflower florets and blanch
for 1 minute. Remove to a bowl of ice water. Add the broccoli florets to the
same water, blanch for 1 minute, and remove these to the ice water as well. Add
the asparagus to the boiling water for 1 minute and remove to the ice water.
Remove all the vegetables from the ice water and dry thoroughly. Refrigerate all
vegetables until just before serving.