MIXED-BEAN CRUDITE WITH CUCUMBER RANCH DRESSING
Steps:
- Bring a large pot of water to a vigorous boil. Add about a teaspoon of salt.
- Snap off the ends of all the beans, leaving the tail on if desired
- Cook beans and peas in separate batches, starting with the snow peas and ending with the haricots verts, just until color is brightened and they are crisp-tender. They should bend without snapping but not be at all limp, 30 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.
- Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.
- To make dressing: Grate cucumber on the large holes of a box grater.
- In medium bowl, mix together cucumber shallot, sour cream, buttermilk, and mayonnaise. Add fresh lemon juice, salt, parsley, chives, and cayenne pepper. Season with more salt and cayenne, if desired.
- Arrange vegetables on a platter and serve with dressing for dipping.
CUCUMBER RANCH DRESSING
Ranch dressing pairs up well with sturdy lettuces, not delicate ones, which droop under its heft. Ours also makes a refreshing dip for blanched vegetables such as these mixed beans.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/4 cups
Number Of Ingredients 10
Steps:
- Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, cayenne, parsley, and chives in a medium bowl. Season with additional salt and cayenne, if desired.
MIXED BEAN CRUDITé
Buy the freshest vegetables available and only during their peak season. The ones here are at their best in mid-to late summer.
Yield Serves 6
Number Of Ingredients 5
Steps:
- Trim beans Snap off the ends of all the beans, leaving the "tail" on if desired.
- Boil water Bring a large pot of water to a vigorous boil. Add a generous amount of salt.
- Blanch and shock vegetables Cook beans and peas in separate batches, starting with the wax beans and ending with the haricots verts, just until color is brightened and they are crisp-tender (they should bend without snapping but not be at all limp), 45 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.
- Drain and chill Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.
- Serve Arrange vegetables on a platter and serve with dressing, for dipping.
FETA-AND-BUTTERMILK DIP
Celebrate the start of summer with a spread of fresh crudité-just don't forget a creamy, tangy dip to pair them with! Martha likes to serve this dill-flecked feta dip with crisp cucumber spears and a variety of cherry tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Snacks Dips Recipes
Time 1h15m
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Add all ingredients to a bowl and stir to combine; season with salt and pepper and refrigerate until chilled, at least 1 hour. Serve, or transfer to an airtight container and refrigerate up to 3 days.
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