Prep Time
10 Mins
Cook Time
15 Mins
Yield
Makes 8 to 10 servings
Photo: James Baigrie; Styling: Lindsey Beatty

How to Make It

Blanch carrots by cooking in boiling salted water 1 minute or until they turn bright orange; remove from water with a slotted spoon or mesh strainer, and plunge into ice water to stop the cooking process. Drain and set aside; repeat process with broccoli and next 4 ingredients. (Broccoli and asparagus need to boil only about 30 seconds; potato takes about 10 minutes.) Arrange blanched vegetables on a platter with endive and bell peppers or tomatoes. Serve with a bowl of sea salt for sprinkling and a bowl of Roasted Garlic Aioli for dipping.

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