Crudites

1. 1

   Bring a large pot of water to a boil. Meanwhile, prepare a bowl of salted ice water for an ice bath. Trim all vegetables, leaving the prettiest tops or stems. Generously salt water; add vegetables, except carrots and radishes, one variety at a time. Cook until crisp-tender and bright in color. Remove with a slotted spoon and plunge into the ice water to stop the cooking.

2. 2

   When the vegetables are cool to the touch, remove from the water and pat dry. (May be prepared in advance: Store each variety wrapped in damp paper towel in the fridge until ready to serve. Remove from the cold about 30 minutes before serving for the best flavor.)

* Per serving · 4 servings · Values may vary.