1 broccoli, flowerets
1 cauliflower, flowerets
2 cucumbers, serrated, unskinned, sliced
2 red apples, unpeeled, cored, 3/8 inch thick
2 onions, medium-sweet, medium thin rings
2 zucchini medium, sliced very diagonally
2 oranges, sweet, peeled, membrane removed
3/4 cup Balsamico vinegar
1/2 cup light olive oil
Salt and white pepper to taste
|Preparation - Directions:
Prepare all items, washed and dried that need this. Separate broccoli and cauliflower. Serrate cucumbers with fork lengthwise. Slice apples, unpeeled and macerate in lemon juice until ready. Cut onion rings and try to keep intact. Cut ends off zucchini and slice thinly, very diagonally. Segment oranges and take off membrane and soak in Grand Marnier liquer or brandy.
Rectangular or square dishes make a very presentable picture, but round ones can also. They should be rather flat.
Square or rectangular: Place broccoli around outer edge, then the cauliflowerets. Then in order: red apples, onion rings, zucchini, orange segments. Leave enough room in center for one red apple, unpeeled, not sliced, but cored part way down. In this cavity, place 2 to 3 scallions, green end down, white tops split and feathered. Keep dishes in refrigerator until ready to serve. In round dish: Make concentric circles in proper order.
Dressing can be made ahead or night before. Pour all over about half hour before serving. Use light hand in using dressing. Taste test.