Raw and Blanched Vegetable Assortment for Fondue
Serves 8
Some vegetables can be served raw with the Bloody Mary Fondue, while others should be blanched slightly for best flavor and ease in dipping. This recipe divides ingredients between two platters for easy access. Depending on your table layout, you may choose to use more platters.
Cut base from celery stalk, removing about 2 inches from the ribs. Separate ribs, wash well, and remove any discolored leaves. Cut ribs in half vertically and horizontally and divide over 2 platters.
Wash cucumbers well and trim off ends. Cut cucumbers in half horizontally, then cut each half into 6–8 spears. Divide spears over 2 platters, creating a spoke pattern next to the celery.
Cut bell peppers in half. Remove seeds, stems and inside ribs. Cut pepper halves into strips and divide over 2 platters, making another spoke in the pattern.
Trim the ends from the zucchini. Slice diagonally across, making large oval-shaped slices. Place the slices overlapping on the platters, adding to the spoke pattern.
Bring a large pot of water to a rolling boil. Using a metal strainer, blanch carrots in the water for 2 minutes, then rinse in cold water and drain well. Arrange carrots in a spoke on the platters. Trim green beans and repeat the process. Trim asparagus and blanch asparagus in the same way, but only for 1 minute. Add to the platter.
Wash and drain grape tomatoes and place in the center of the platters. Serve with skewers or small-tined fondue forks.
