Crudite platter with chipotle ranch dressing
- Preparation Time15 mins
- Cooking Time13 mins
- Serves4
- DifficultyEasy
For the crudite
Salt, as needed
1 broccoli stalk, trimmed into florets
225g asparagus, stalks peeled, woody ends trimmed
1 red pepper, seeded, and cut into strips
1 yellow pepper, seeded, and cut strips
1 bunch radishes (with greens attached)
2 cucumbers, cut into spears
For the chipotle ranch dressing
2 cloves garlic
1/2 tsp salt
80g mayonnaise
2 tbsp buttermilk
1 tbsp chipotle hot sauce
10g minced fresh coriander leaves
1 spring onion (white and green parts), very thinly sliced
1/2 tsp finely grated orange zest
1) Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water and salt that as well. Drop the broccoli into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the broccoli into the ice water; this stops their cooking and sets their color. Cool, remove them from the ice water, and pat dry. Repeat with the asparagus, cooking 1 to 2 minutes depending on how thick they are.
2) Arrange all the vegetables on a large serving platter and serve with the chipotle dip.
3) For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.
2) Arrange all the vegetables on a large serving platter and serve with the chipotle dip.
3) For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.
