Spring Crudités with Lemon-Cilantro Vinaigrette
 
Makes 6 servings
Ingredients
  • 1 bundle jumbo asparagus, blanched
  • 2 (8-ounce) bags miniature rainbow carrots, blanched
  • 1 (8-ounce) bag Brussels sprouts, trimmed, cut in half, and blanched
  • 1 (8-ounce) bag radishes, trimmed and cut in half
  • 1 head fennel, sliced
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • Lemon-Cilantro Vinaigrette (recipe follows)
  • Garnish: fresh fennel fronds
Instructions
  1. Arrange vegetables on a platter, and season with salt and pepper. Drizzle with ¼ cup Lemon-Cilantro Vinaigrette. Garnish with fennel fronds, if desired. Serve with any remaining vinaigrette.
Recipe by Victoria at https://victoriamag.com/spring-crudites-lemon-cilantro-vinaigrette-recipe/