Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Classic Crudités

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Classic Crudités Empty Classic Crudités

    Post by Lobo Wed 27 Jan 2016, 7:32 pm

    Classic Crudités Img2l
    Classic Crudités
    Classic Crudités Translucent
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    Prep Time: 25 minutes
    Cook Time: 0 minutes
    Servings: 8
    These crudités are a wonderful way to enjoy autumn vegetables and fruit, and the arrangement makes a beautiful presentation for a buffet.






    • 53

    Ingredients:


    • 1/4 cup plus 1 Tbs. fresh lemon juice
    • 1/2 cup extra-virgin olive oil
    • Salt and freshly ground pepper, to taste
    • 1 carrot, peeled
    • 1 small celery root, peeled
    • 1 jicama, peeled
    • 1 fennel bulb
    • 1 Bosc pear, cored
    • 1 Granny Smith apple, cored
    • 1 head radicchio, cut into 1/2-inch wedges
    • 2 endive, quartered, root end kept intact
    • 8-oz. piece of Parmigiano-Reggiano cheese

    Directions:

    In a small bowl, whisk together the 1/4 cup lemon juice, the olive oil, salt and pepper. Transfer the vinaigrette to a small serving bowl and set aside.

    Using a mandoline, julienne the carrot, celery root and jicama, keeping each separate. Using the mandoline, thinly slice the fennel, pear and apple, keeping each separate. In a small bowl, combine the pear, apple and the 1 Tbs. lemon juice and toss to mix.

    Arrange the carrot, celery root, jicama, fennel, pear, apple, radicchio, endive and cheese on a platter. Accompany with the lemon vinaigrette and a sharp cheese knife.
    Williams-Sonoma Kitchen.

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