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  • Tricolor Crudites Platter

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    Tricolor Crudites Platter
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. Plus 1 Tablespoons red wine vinegar
    • 3 Tbsp. Dijon mustard
    • 1/2 c. Plus 2 Tablespoons extra virgin olive oil
    • 2 Tbsp. Chopped fresh basil Or possibly
    • 2 tsp Dry basil
    • 2 Tbsp. Chopped fresh chives or possibly
    •     Green onions
    • 1 tsp Chopped fresh rosemary Or possibly
    • 1/2 tsp Dry rosemary
    • 2 lrg cucumbers, peeled, halved, seeded, thinly sliced
    • 2 tsp Salt
    • 2 lrg raw beets, peeled, grated
    • 2 lrg carrots, peeled, grated
    • 2 lrg zucchini, grated
    • 1 bn radishes, trimmed

    Directions

    1. Whisk vinegar and Dijon mustard to blend in small bowl. Gradually whisk in extra virgin olive oil. Fold in basil, chives and rosemary. Season with salt and pepper.
    2. (Dressing can be prepared 1 day ahead. Cover and chill.)
    3. Toss cucumbers and 2 tsp. salt in bowl. Let stand 1 hour. Rinse and drain well. Place cucumbers in small bowl; add in sufficient dressing to coat.
    4. Place beets, carrots and zucchini in separate bowls. Toss each vegetable with sufficient dressing to coat. (Vegetables can be made 4 hrs ahead. Cover and chill.)
    5. Mound vegetables on platter. Garnish with radishes.

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