(All the following produce was purchased at Monterey Market in Berkeley)
Arrange radicchio treviso leaves on a platter around a small bowl for dip
Cut the greens off of 2 bunches of baby carrots, leaving a small bit of greens still attached
Slice 1 gypsy pepper lengthwise
Trim 1 bunch of radishes
Slice 4-5 persian cucumbers diagonally
Arrange produce on treviso leaves.
For the dip, mix 3/4 cup of sour cream with 3 T mayonnaise and 1-2T balsamic vinegar. [amounts are approximate, sorry!]
Prepared by: Stacey for the December 2011 meeting.