At the Market

Appears in

Published 1989

Select two or three vegetables to be scooped out to act as containers for dips. They should stand up sturdily and contribute color. Try red cabbage, sweet peppers, or round squash.
Purchase ¼ to ⅓ pound of each vegetable per person. That’s generous, but the crudités should be lush, and there’s always salad or soup to be made the next day with the leftovers.
Buy a garnish, too. Scallions or chives, flowering herbs, vivid fruit, or delicate wild flowers tucked amid the vegetables help enliven them.