When you sit down for a meal in Lebanon they often bring out a massive bowl of fresh vegetables and the nicer the restaurant the larger the platter. It’s a great way to start a meal and the bowls of vibrantly collared seasonal vegetables makes for an impressive start to a luncheon or dinner party. I like to make a few (or more depending on the crowd) and place them throughout the table for people to pick at as the conversation starts to flow.
- Green Goddess Dressing for dipping. This should done roughly two hours in advance of using the dip.
- Head of romaine lettuce, washed and remain in full leaf form
- 1 red bell pepper, seeded and sliced in 1/4 pieces
- 1 green bell pepper, seeded and sliced in 1/4 pieces
- 1 yellow zucchini, cut into 1/4 x 3 inch sticks
- 1 green zucchini, cut into 1/4 x 3 inch sticks
- 2 cups of whole sugar snap peas, blanched
- Cherry tomatoes
- 4-6 whole baby carrots with stem still on, peeled and blanched
- Kosher salt
- Wash all the vegetables and place in refrigerator to keep crips, this whole dish is about chilled freshness
- Blanch the snap peas and carrots: boil a pot of water and fill a bowl with ice cubes and water. Put the carrots in using tongs holing onto the tops, keep in for a minute and put in ice. Do the same for the snap pease just remove them with a spider strainer
- Place all the crisp and chilled vegetables in a bowl and lightly drizzle a little olive oil then salt them to taste
- Arrange in a bowl and put the green goddess dressing in the center and serve