Crudités with Creamy Roquefort Dip

Ingredients

• Kosher salt
• 1 medium fennel bulb, fronds trimmed
• 1 medium head radicchio
• 1 bunch celery (about 1-¼ lb.)
• 8 radishes, preferably with green tops
• Creamy Roquefort Dip
• 1 lb. broccoli
• + 1 more ingredients
• • 1 lb. small or medium carrots, preferably with green tops

Combine 4 quarts water and 1/4 cup kosher salt in a large pot and bring to a boil over high heat. Meanwhile, trim most of the stem off the broccoli to separate the florets. Using a small, sharp knife, trim the stem of each floret so it’s 1-1/2 to 2 inches long. Starting at the top of the stem (ju...

View full recipe at Fine Cooking