Ingredients: |
Ingredients: 1 large - head of cabbage
1 bunch - radishes
1 - yellow bell pepper
1 - orange bell pepper
5 medium - carrots
2 bunches - green onions
2 c. - broccoli florets
2 c. - cauliflower florets
1 - cucumber, sliced into rounds
1 pt. - cherry tomatoes
5 stalks - celery, with tops
1 small - head endive
1 bunch - chicory
1 bunch - asparagus spears, blanched
1 box - thin Italian breadsticks
bamboo skewers
1 large - basket, 2 inches deep
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Directions: |
Directions:PREPARING THE VEGGIES: Cut off ends of each radish. Slice halfway down on four sides to form petals. Place in bowl of ice water. Core bell peppers; cut into vertical leaf-shaped slices. Make tulips from carrots. To make carrot tulips, slice toward pointed end of carrot with tip of paring knife to form a petal; do not cut through. Form two more petals around carrot. Angle knife tip to separate flower from rest of carrot. Continue cutting out more tulips from carrot. Cut off the bottom of the green onion stalks (about 3 inches); reserve upper portions. Make close vertical slits, from cut end down to an inch from base. Place in ice water to frill.
ASSEMBLING THE BOUQUET: Trim skewers to various lengths. Place leftover green onion stalks over some skewers like a sheath. Insert tops of sheathed skewers into bottoms of all florets, pepper and cucumber slices, radish and carrot flowers, tomatoes, prepared green onions, celery stalks and endive and chicory leaves. Insert unsheathed skewers into asparagus spears and breadsticks. Cut cabbage in half; place in bottom of basket. To form a pleasing rounded bouquet, insert ends of skewers into cabbage, balancing shapes and colors of vegetables. Place vegetables on shorter skewers along outer rim of basket. Serves 14. |
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