I blanch pretty much all my veggies when I make a veggie tray. They all
look so good and they are tastier to me.

Lynne

"Goomba38" > wrote in message
. ..
>I had broccoli off a salad bar at a restaurant the other day and the
>broccoli was wonderful! Seasoned slightly, yet still pretty much raw. I
>wondered if they blanched it or something first? It was still bright green,
>dry and crunchy, yet not totally "raw". Is this common and I've somehow
>missed it? Makes for a great nosh and I want to try it. How do you think
>they might have done it?
> Goomba