Party Vegetable Platter
To create this look I start the night before, cutting carrots with a crinkle cutter and radishes into flowers. Both are soaked in water overnight in the frig to crisp. The next day I line a bamboo tray with large red leaf lettuce leaves and place a ramekin in the center to hold the dip. The variety and quantity of veggies depend upon my guests preferences. Veggies are arranged according to texture and color. Here I've used (clockwise from top left corner) cauliflower, grape tomatoes, celery, carrots, broccoli, yellow pepper, cucumbers, and garnished with radishes. Keep cold and cover veggies with wet towels to prevent them from drying out until serving. The best part - this cost less than $10 to make!
Date Posted: Feb. 6, 2006
Photography Notes: My daughter holds the veggie platter in our kitchen. No special lighting used - just overhead and the camera's flash.
Cooking Level: Intermediate