Appetizer
12-15 servings
20 minutes
20 minutes
Chef Ashley Cunningham
1 package Baby Carrots
2 artichokes, halved
1 Melissa’s Watermelon Radish
1 bunch asparagus, trimmed
1 package Melissa’s Baby Heirloom Tomatoes
1 head colorful cauliflower, broken down into florets
2 heads of Belgian Endive
Olive oil
Homemade hummus using Melissa’s Chickpeas
Melissa’s Hollandaise Sauce
Coat carrots, trimmed asparagus, halved artichokes, tomatoes and cauliflower florets with salt, pepper and olive oil. Grill until veggies are softened but still vibrant and until desired grill marks appear.
Use a mandolin to slice radish and cut ends off of endives and pull apart.
Arrange veggies around hummus and hollandaise.
