Servings: Serves 12–16
Bring a large pot of salted water to a boil. Add the cauliflower and cook 3 to 5 minutes or until tender crisp. Remove with a slotted spoon and set in a bowl of ice water to cool. Drain well. Repeat cooking process with the beans, then asparagus.
Cut the jicama and fennel into sticks. Separate the endive into leaves. Trim the ends of the carrots and radishes. Arrange the vegetables on a platter, leaving room for the dip in the center. Cover with damp paper toweling and refrigerate until using.
In a mixing bowl, combine all of the ingredients for the dip. Mix well and adjust seasoning to taste. Place dip in a decorative serving bowl and set on platter.
From the Winter 2005 issue of O, The Oprah Magazine
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