Preparation
Step 1
Make the dip: Heat the olive oil in a small saute pan over medium-high heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are soft and caramelized, 12 to 15 minutes; let cool slightly.
Step 2
Combine the shallots, yoghurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until well blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight if you want to make ahead of time.
Step 3
While the dip chills, bring a large pot of water to a boil over high heat and season generously with salt. Fill a large bowl with ice and cold water. Set aside.
Step 4
Carefully place the broccoli into the boiling water, and cook just until the florets turn bright green and are crisp-tender, about 1 minute. Use a slotted spoon to transfer the broccoli to the ice-water bath to stop the cooking and to preserve the bright green color. Once cool, transfer the broccoli to a paper towel-lined plate to dry.
Step 5
Place the green beans in the boiling water and cook just until the beans turn bright green, about 1 minute. Use a slotted spoon or tongs to transfer the green beans to the ice-water bath to stop the cooking and to preserve the bright green color. Once cool, transfer the green beans to a paper towel-lined plate to dry.
Step 6
Add the baby cauliflower to the boiling water and cook just until the cauliflower turns bright green and is crisp-tender, about 3 minutes. Transfer the cauliflower to the ice-water bath to cool, then to a paper towel-lined plate to dry.
Step 7
Heat a medium saute pan over medium-high heat. When the pan is hot, add the olive oil, shishito peppers and 1/4 teaspoon salt and cook, tossing, until they begin to blister in spots, about 2 minutes. (Do not overcook the peppers or they will lose their color and become too soft.) Remove the peppers from the pan and set aside to cool.
Step 8
On a round platter 18 inches in diameter, arrange the broccoli, green beans, cauliflower and shishito peppers into a large ring with a hole in the center to create a "wreath" shape, making sure to alternate the vegetables throughout. Add three clusters of cherry tomatoes (three tomatoes per cluster) to create accent "ornaments." Serve with the onion dip.
©foodnetwork
Ingredients
For the onion dip:
1 tablespoon olive oil
2 large shallots, finely chopped (about 1 cup)
Salt and freshly ground black pepper
1 teaspoon balsamic vinegar
1 cup 2% fat Greek yoghurt
1/4 cup whole milk
1/4 cup finely chopped fresh chives
For the crudites wreath:
6 cups broccoli florets and/or Tenderstem broccoli
3 cups green beans, ends trimmed (about 12 ounces)
2 heads Romanesco cauliflower/baby green cauliflower cut into florets (about 6 1/2 cups)
12 Padron peppers
9 red cherry tomatoes
1 teaspoon olive oil