Assorted Dipping Vegetables


  • 1 large fennel bulb (sometimes called anise)
  • 3 Belgian endives, trimmed
  • 12 small (not baby) carrots with tops, greens trimmed to 2 inches
  • 2 lb small zucchini, halved lengthwise
  • 2 pints red and yellow pear or cherry tomatoes
  • 2 bunches radishes, trimmed
  • 2 bunches scallions, trimmed

  • For cooked vegetables
    • 2 lb green beans, trimmed
    • 2 lb cauliflower, cut into florets
    • 2 lb small turnips, peeled
    • 1 1/2 lb fingerling, Yukon Gold, or red-skinned potatoes


    Feel Free To Add, Subtract, Or Substitute Any Raw Or Cooked Vegetables You'd Like, But Make Sure There's A Good Variety Of Textures And Colors.

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