Ingredients

• About 20 each cauliflower florets, broccoli florets, asparagus spears, and snow peas or other fresh green and white vegetables in season
• 1 large daikon radish, peeled and very thinly sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 cup extra virgin olive oil
• 2 teaspoons chopped parsley
• 2 teaspoons chopped chives
• Salt and freshly ground pepper

Instructions

1. Bring a large pot of water to a boil. Drop the cauliflower into the water and cook for about 2 minutes. With a slotted spoon, remove the florets and immediately plunge them into a large bowl of ice water. Drain. Repeat the process with the broccoli, asparagus, and snow peas.

2. On a serving platter or tray, arrange the blanched vegetables and the daikon slices attractively.

3. In a small bowl, whisk the balsamic vinegar and Dijon mustard. Slowly whisk in the olive oil, then stir in the parsley and chives. Season to taste with salt and pepper.

4. Transfer the sauce to a small serving bowl and serve with the vegetables for dipping.

Other Vegetable & Side Dish Recipes

Artichokes Stuffed with Peas
Haricots Verts
Mixed Asparagus with Vinaigrette
Roasted Asparagus
Sautéed Green Beans
Sauteed Spinach and Garlic
Roasted Cauliflower
Sauteed Spring Vegetables