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To make the Buttermilk-Peppercorn Dip: Place the ingredients in a
medium bowl, and stir well to combine. Serve immediately or store,
covered, in the refrigerator, for up to 48 hours. (Makes 1-1/3 cups)
Prepare a large bowl of ice water, and set aside. Bring a large pot of
water to a boil, and add the salt. Trim the beans, and place in the
boiling water. Blanch for 15 to 25 seconds until the color becomes
bright green. Use a slotted spoon to transfer the beans to the ice
bath to cool. When cool, remove them from the ice water, pat dry with
a paper towel, and set aside.
Trim the woody ends from the asparagus, and immerse in the boiling
water. Blanch until bright green, about 30 seconds; transfer to the
ice bath to cool. Remove them from the ice water, pat dry, and
reserve.
Separate the celery stalks, and wash thoroughly. Using a vegetable
peeler, peel away any tough, stringy fibers from the outside of each
stalk. Trim the bottoms and tops off each stalk, and set aside.
Peel the jicama, and cut into 1/4-inch matchsticks 3 to 5 inches in
length. Set aside.
Wash the cucumber very well, and cut in half (if using regular
cucumbers); cut cucumber into spears, and set aside.
Trim the scallions to 9-inch lengths, and set aside.
Wash and peel the carrots, and cut lengthwise into strips measuring
1/4 inch in diameter. Set aside.
Wash the squash and zucchini very well, and cut into 1/16-inch-thick
slices lengthwise, preferably on a mandoline. Peel the daikon, and
cut into 1/16-inch-thick slices lengthwise. Set aside all the slices,
covered with a damp towel, until serving time.
Wash and dry the cherry tomatoes. Set aside.
Place the beans, asparagus, celery, jicama, cucumbers, and carrots in
serving glasses. Roll up the squash, zucchini, and daikon strips, and
place on the serving platter with the other vegetables. Place the
tomatoes in a bowl or glass. Serve the crudites with the
Buttermilk-Peppercorn Dip.
Serves 12.
Source: "Martha Stewart Living - " S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 80 Calories (kcal); 4g Total Fat; (45% calories from
fat); 2g Protein; 10g Carbohydrate; 9mg Cholesterol; 577mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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