A recipe for romesco verde that makes crudites pop
Zest and juice of 1 lemonCruditesUnder a broiler or on a grill, blacken the green bell peppers, using tongs to rotate the peppers for an even char. Once the skin has blackened but not burned, put the peppers in a bowl, cover with plastic wrap, and steam for at least 10 minutes.When the peppers have cooled, gently rub your fingers along the charred skin to remove it. Cut the peppers into slivers, discarding the ribs and seeds.
rinse fennel and remove its tough outer layer, before cutting it vertically to reveal its gorgeous, angel-like wingsremove the outer layers of scallions, revealing their bright white skin, and trim their tops at a slight angle to accentuate their zesty personalitiesserve peas and runner beans raw or blanched in salted, boiling water for 30 seconds and then shocked in an ice bath for 1 minute to bring out their deeper green huesSelect a large, flat-ish platter and schmear a generous amount of...
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