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

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-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

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Classic Crudités

Share

Lobo
Moderator
Moderator

Posts : 18029
Thanked : 882
Join date : 2013-01-12

Classic Crudités

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


Classic Crudités

Be the first to Write a Review
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.



  • Printer Friendly Version






  • 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.

Related Tips


  • All About Celery Root

    Current date/time is Thu 08 Dec 2016, 9:55 pm