Easy Crudités Platter

Ingredients

• 8 ounces asparagus (woody bottoms removed and blanched)
• 8 ounces green beans (trimmed and blanched)
• 8 ounces snap peas (blanched)
• 8 ounces rainbow carrots (halved or quartered lengthwise if large)
• 8 ounces cherry tomatoes (whole or halved)
• 8 ounces baby bell peppers
• 8 ounces cucumbers (quartered lengthwise or sliced)
• 1 bunch Easter egg radish (or your favorite, halved or sliced)
• 2 watermelon radish (peeled and sliced)
• 1 head belgian endive (leaves removed)
• half head radicchio leaves (torn into smaller sizes)
• white bean hummus (for serving)
• green goddess dressing (for serving)

Instructions

1. 1

   Prepare dips (if not using store bought), and wash and cut the vegetables.

2. 2

   If using fibrous vegetables such as snap peas, asparagus, green beans or snow peas, blanch in a pot of boiling water for 2-3 minutes until just tender. Shock in a bowl of ice water until cool, then drain well.

3. 3

   Place the dip in small bowls or ramekins and place them on the platter. Arrange the largest veggies around the top and bottom of the bowls.

4. 4

   Add more vegetables alongside the others, varying the colors. Add the remaining vegetables where space is available, then fill in any empty spaces with smaller vegetables, fresh herbs, edible flowers or even sliced lemon. Serve and enjoy!