You will need-
For the Basket:
1 large head of cabbage
For the Bouquet:
1 bunch radishes
1 yellow bell pepper
1 orange bell pepper
5 medium carrots
2 bunches green onions
2 cups broccoli
2 cauliflower florets
1 cucumber, sliced into rounds
1 pint cherry tomatoes
5 stalks celery with tops
1 small head endive
1 bunch chicory
1 bunch asparagus, blanched
1 box thin italian breadsticks
Special Aids:
Bamboo skewers
1 large baskets, 2 inches deep
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Preparing the vegetable:
1. Cut off ends of each radish. Slice halfway
down on
four sides to form petals.
Place in ice water.
2. Core bell peppers; cut into vertical leaf-shaped
slice. Make tulips from
carrots.
3. Cut off the bottom of the green onion stalks
(about
3 inches); reserve upper portions.
Make close
vertical slits, from
cut end down to an inch from
base. Place in ice water
to frill.
Assembling the Bouquet:
1. Trim skewer to various lengths. Place leftover
green
onion stalks over some
skewers like a sheath.
2. Insert tops of sheathed skewers into bottoms
of the
florets, pepper and cucumber
slices, radish and
carrot flowers, tomatoes,
prepared green onions,
celery stalks and endive and
chicory leaves. insert
unsheathed skewers into asparagus
spears and
breadsticks.
3. Cut cabbage in half; place in bottom of basket.
To
form a pleasing rounded bouquet,
insert ends of
skewers into cabbages, balancing
shapes and colors
of vegetable. Place vegetable
on shorter skewer
along outer rim of basket.
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