This tasty yet basic appetizer, raw marinated vegetables or crudités, soaks in store-bought dressing overnight before serving. The sheer simplicity of it reflects French cuisine: Take a simple ingredient and make it taste exquisite.
- 2 cups carrots (cut into thin sticks)
- 2 cups red bell peppers (cut into strips)
- 2 cups asparagus spears
- 2 cups celery (cut into thin sticks)
- 1 1/3 cups Vinaigrette dressing
Wash and cut the vegetables.
Keeping them separate put the carrots, peppers, asparagus spears, and celery each into their own bowl.
Toss each vegetable with 1/3 cup dressing, cover, and chill for at least 8 hours.
Drain remaining dressing and arrange the marinated vegetable on a platter.