Preparation / Directions:
1. Prepare a large bowl of ice water, and set aside. Bring
a large pot of water
to a boil, and add the salt. Trim the beans, and place in
the boiling water.
Blanch for 15 to 25 seconds until the color becomes bright
green. Use a
slotted spoon to transfer the beans to the ice bath to
cool. When cool, remove
them from the ice water, pat dry with a paper towel, and
set aside. Trim the
woody ends from the asparagus, and immerse in the boiling
water. Blanch until
bright green, about 30 seconds; transfer to the ice bath to
cool. Remove them
from the ice water, pat dry, and reserve.
2. Separate the celery stalks, and wash thoroughly. Using a
peel away any tough, stringy fibers from the outside of
each stalk. Trim the
bottoms and tops off each stalk, and set aside. Peel the
jicama, and cut into
1/4-inch matchsticks 3 to 5 inches in length. Set aside.
Wash the cucumber
very well, and cut in half (if using regular cucumbers);
cut cucumber into
spears, and set aside. Trim the scallions to 9-inch
lengths, and set aside.
Wash and peel the carrots, and cut lengthwise into strips
measuring 1/4 inch
in diameter. Set aside.
3. Wash the squash and zucchini very well, and cut into
lengthwise, preferably on a mandoline. Peel the daikon, and
1/16-inch-thick slices lengthwise. Set aside all the
slices, covered with a damp
towel, until serving time. Wash and dry the cherry
tomatoes. Set aside.
4. Place the beans, asparagus, celery, jicama, cucumbers,
and carrots in
serving glasses. Roll up the squash, zucchini, and daikon
strips, and place on
the serving platter with the other vegetables. Place the
tomatoes in a bowl or
glass. Serve the crudités with the buttermilk-peppercorn