When asked to bring a dish to a party, I feel it’s my duty as a nutritionist to up the vegetable quotient, especially during this season of sausage, cheese and puff-pastry overload. ADVERTISING When asked to bring a dish to
When asked to bring a dish to a party, I feel it’s my duty as a nutritionist to up the vegetable quotient, especially during this season of sausage, cheese and puff-pastry overload.
Because I’m a chef, that sense of responsibility is compounded by knowing that vegetables have a serious wallflower-image problem to overcome. They have a reputation for being boring, underdressed and not much fun. So to climb onto the party’s A-list, vegetables have to be exceptionally presented, festive and compellingly delicious.
This platter is mission accomplished. It is a stunning assortment of green and red produce arranged decoratively around a bowl of herb-flecked avocado dip, so the whole thing looks like a holiday centerpiece. The choice of lightly blanched green beans, endive spears, red peppers and tomatoes focuses the colors and flavors away from the mundane “carrots and celery” crudites.
Avocado and yogurt give the dip a thick creaminess that’s brightened with a splash of white wine vinegar and flecked with aromatic fresh herbs. Together, they make for a peacock-like display on the buffet table that, in my experience, is one of the most popular at the party and always gets invited back.
Holiday vegetable platter with herbed avocado dip
12 servings (makes about 3 cups)
For the dip:
Flesh of 2 ripe avocados
4 scallions, coarsely chopped
1/2 cup lightly packed fresh tarragon
1/2 cup, lightly packed flat-leaf parsley
1/4 cup chopped chives
1 cup plain, low-fat Greek yogurt
2 tablespoons white wine vinegar
1/2 teaspoon salt
For the vegetables
1 pound haricots verts, trimmed
2 medium red bell peppers, seeded and cut into thin strips
1 pint grape tomatoes
3 large Belgian endives, cored, leaves separated
For the dip: Combine the avocados, scallions, tarragon, parsley, chives, yogurt, vinegar and salt in a food processor; puree until fairly smooth. Transfer to a medium bowl. Unless you’re serving it right away, press plastic wrap directly on the surface (to prevent browning).
For the vegetables: Bring a large pot of water to a boil over high heat. Fill a large bowl with ice water.
Add the haricots verts to the boiling water; cook/blanch for about 1 minute, so they become bright green yet are still crisp. Use a Chinese skimmer or large slotted spoon to transfer them to the ice-water bath; cool, then dry on paper towels.
When ready to serve, place the bowl of dip at the center of a platter. Arrange the haricots verts, red bell peppers, grape tomatoes and endive leaves around it.
Nutrition information per serving: 80 calories, 4 g protein, 9 g carbohydrates, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 110 mg sodium, 4 g dietary fiber, 4 g sugar
