Blanching is done when you want vegetables barely cooked and still crunchy at the center. Prepare vegetables by cutting them the desired size. Bring salted water to a high boil. While water is coming to a boil get colander ready for draining and set up a bowl of ice water. Put vegetables in boiling water and boil just about 2-3 minutes, depending on how thick or big vegetables are. Drain vegetables through colander and immediately put into ice water. When vegetables have had a chance to get cold all the way through, drain again in colander. If serving cold with dressing it is good to dry vegetables before dressing them. They can also be saved for later and reheated.
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