French Foods: Raw Vegetable Platter (Assiette de Crudités)
Ingredients
- 2 red and yellow peppers, sliced lengthways
- 225 g/8 oz fresh baby corn, blanched
- 1 chicory head (red or white), trimmed and leaves separated
- 175—225 g/6—8 oz thin asparagus, trimmed and blanched
- Small bunch radishes with small leaves attached, washed
- 175 g/6 oz cherry tomatoes, washed
- 12 quail’s eggs, boiled for 3 minutes, drained, refreshed and peeled
- Aïoli or tapenade, for dipping
Instructions
- Arrange a selection of prepared vegetables, such as those above, on a serving plate. Cover with a damp tea towel until ready to serve.