Farmers Market Summer Crudités - Edible Santa Barbara and Wine Country

Name: Farmers Market Summer Crudités - Edible Santa Barbara and Wine Country
Total time: 25 min
Ingredients: 1 small bunch carrots (sliced into long wedges); 1 head Romanesco broccoli (cut into bite-size florets); 1 yellow beet (shaved on a mandoline); 4-6 persian cucumbers (sliced into long wedges); 1 large handful sugar snap peas; 1 bulb fennel (shaved on a mandoline); 2 bunches assorted small radishes; 1-2 watermelon radishes (shaved on a mandoline); 4 baby gem lettuces (sliced in half or quarters); 3 small purple artichokes (cooked ahead and chilled); 1 bunch asparagus (trimmed, blanched ahead and chilled); 15 ounces smoked California King Salmon (gently pulled apart and shredded with a fork); 3 scallions (white portion only, finely chopped); 1/4 cup dill (finely chopped); 2 teaspoons lemon juice (freshly squeezed); 2/3 cup sour cream (organic); 2/3 cup mayonnaise (organic); 1/2 teaspoon freshly ground black pepper; 1/4 cup Yuzu Sideyard Shrub (local fruit vinegar (www.drinksideyard.com)); 1/2 cup olive oil (extra virgin); 1 tablespoon Dijon mustard; 1 teaspoon whole-grain mustard; Coarse salt; Freshly ground black pepper

ediblesantabarbara.com

Celebrate summer with this vibrant Farmers Market Crudités platter featuring seasonal veggies, smoked salmon dip, and a tangy vinaigrette.

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Ingredients

1 small bunch carrots (sliced into long wedges)
1 head Romanesco broccoli (cut into bite-size florets)
1 yellow beet (shaved on a mandoline)
4-6 persian cucumbers (sliced into long wedges)
1 large handful sugar snap peas
1 bulb fennel (shaved on a mandoline)
2 bunches assorted small radishes
1-2 watermelon radishes (shaved on a mandoline)
4 baby gem lettuces (sliced in half or quarters)
3 small purple artichokes (cooked ahead and chilled)
1 bunch asparagus (trimmed, blanched ahead and chilled)
15 ounces smoked California King Salmon (gently pulled apart and shredded with a fork)
3 scallions (white portion only, finely chopped)
1/4 cup dill (finely chopped)
2 teaspoons lemon juice (freshly squeezed)
2/3 cup sour cream (organic)
2/3 cup mayonnaise (organic)
1/2 teaspoon freshly ground black pepper
1/4 cup Yuzu Sideyard Shrub (local fruit vinegar (www.drinksideyard.com))
1/2 cup olive oil (extra virgin)
1 tablespoon Dijon mustard
1 teaspoon whole-grain mustard
Coarse salt
Freshly ground black pepper