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Monday, October 27, 2008

Crudite Platter with Anchovy Lemon Dip

By Danny

vegetable platter

Twist On A Crudite Tray

This is one of the appetizers we made for our recent cocktail party. It's a twist on a traditional crudite platter in that the vegetables used are not what you would expect from a crudite tray. This platter uses haricot ver, asparagus, sugar snap peas, and cucumber! The best part is the dip---an anchovy lemon dip! It was divine! I'm usually bored by traditional crudite platters, so this is a nice twist.

Crudite recipe after the jump...

Crudite Platter with Anchovy Lemon Dip

1 pound thin asparagus
1/2 pound sugar snap peas
3 Kirby cucumbers
1/2 pound haricot ver

Have ready a bowl of ice and cold water. Trim asparagus and peas. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Return water in saucepan to a boil and blanch peas 30 seconds. Do the same for the haricot ver. Drain peas in a sieve and plunge into ice water to stop cooking. Drain peas well and pat dry. Cut cucumbers lengthwise into spears. Place on Platter.

Anchovy Lemon Dip

1 cup plus 2 tablespoons sour cream, divided
2 tablespoons water
1 (2-ounce) can flat anchovy fillets in oil, rinsed and drained
2 garlic cloves, finely chopped
1/3 cup mayonnaise
1 to 2 tablespoons fresh lemon juice

Stir together 2 tablespoons sour cream with water, anchovies, and garlic in a small saucepan, then cook at a bare simmer, whisking frequently, 10 minutes. Force through a fine-mesh sieve into a bowl.

Whisk in mayonnaise, 1/2 teaspoon pepper, 1/4 teaspoon salt, remaining cup sour cream, and lemon juice (to taste). Chill, covered, at least 1 hour and up to 2 days.

Both recipes found on Epicurious.com

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