Tricolor Crudites Platter

Recipe Ingredients

1/4 cup	59ml	Plus 1 T red wine vinegar
3 tablespoons	45ml	Dijon mustard
1/2 cup	118ml	Plus 2 T olive oil
2 tablespoons	30ml	Minced fresh basil or
2 teaspoons	10ml	Dried basil
2 tablespoons	30ml	Minced fresh chives or
		Green onions
1 teaspoon	5ml	Minced fresh rosemary or
1/2 teaspoon	2.5ml	Dried rosemary
2 teaspoons	10ml	Cucumbers - peeled, halved, (large) seeded, thin
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Raw beets - peeled, grated (large)
2 teaspoons	10ml	Carrots - peeled, grated (large)
2 teaspoons	10ml	Zucchini - grated (large)
1		Radishes - trimmed

Recipe Instructions

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

Source:
Susan Feniger and Mary Sue Milliken

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