Assembly

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Published 1989

Line the container, if necessary to protect it, with foil or plastic wrap. Then arrange a blanket of greens over the bottom and let them spill over the sides. You can use red cabbage, kale, spinach, grape leaves, or any hearty green.
Hollow out the vegetables that will hold the dips and nestle them in the greens.
Use a mixture of blanched and raw vegetables in the assortment.
Cut the larger vegetables into slices or strips and separate leaves so they all can be picked up and eaten easily.
Arrange the vegetables in separate clumps to look the way they do when they are growing: baby carrots, beets, and radishes with their leafy tops on, asparagus set on end, mushrooms intact but with stems trimmed, squash “handles” left on, and new potatoes in their skins.
At the very end, add the garnish. A little here, a little there, in varying textures and heights, emphasizes the natural garden look, but a single nosegay of herbs and flowers tucked off center among leafy greens is smashing, too.

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