These Spring Crudités with Lemon-Cilantro Vinaigrette include blanched asparagus, rainbow carrots, and Brussels sprouts seasoned with sea salt and garnished with fennel fronds.
Spring Crudités with Lemon-Cilantro Vinaigrette
Makes 6 servings
Ingredients
- 1 bundle jumbo asparagus, blanched
- 2 (8-ounce) bags miniature rainbow carrots, blanched
- 1 (8-ounce) bag Brussels sprouts, trimmed, cut in half, and blanched
- 1 (8-ounce) bag radishes, trimmed and cut in half
- 1 head fennel, sliced
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- Lemon-Cilantro Vinaigrette (recipe follows)
- Garnish: fresh fennel fronds
Instructions
- Arrange vegetables on a platter, and season with salt and pepper. Drizzle with ¼ cup Lemon-Cilantro Vinaigrette. Garnish with fennel fronds, if desired. Serve with any remaining vinaigrette.
Lemon-Cilantro Vinaigrette
Makes about 1¼ cups
Ingredients
- ¼ cup white-wine vinegar
- 2 tablespoons minced shallot
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon sugar
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ¾ cup extra-virgin olive oil
Instructions
- In a small bowl, combine vinegar and shallot. Let mixture sit for at least 15 minutes.
- Add lemon zest, lemon juice, cilantro, sugar, salt, and pepper. Whisking constantly, gradually add olive oil, a little at a time. Refrigerate for at least 2 hours before serving. If mixture separates, whisk to combine. Vinaigrette can be stored, refrigerated, in an airtight container for up to 3 days.
For more spring-inspired recipes, see “The Call of Spring” on page 75 of the March/April 2013 issue. This issue is no longer available in our shop or in the Hoffman Store.
