Vegetable Crudité Platter
A successful crudité relies on the contrast between crisp, cold vegetables and a cohesive, seasoned dipping sauce. The key is to cut everything into uniform pieces that are easy to pick up, and to keep the vegetables in an ice bath until the moment you set them on the table.
Cold water is your best friend.
Vegetables lose their snap quickly once cut. Submerging them in an ice-water bath for twenty minutes before serving ensures they stay rigid and refreshing.
- Chef's knife
- Large serving platter
- Medium mixing bowl
- Small bowls for dips
What goes in.
- 1 bunchradishes, scrubbed and halved
- 4carrots, peeled and cut into 3-inch sticks
- 1cucumber, sliced into half-moons
- 1 headcauliflower, broken into small bite-sized florets
- 1 cupfull-fat Greek yogurt or sour cream
- 2 tbspfresh chives, finely minced
- 1 tspfresh lemon juice
- 1/2 tspsea salt
Restoring the crisp
Once you have chopped your vegetables, drop them into a bowl filled with water and a handful of ice. This chills the produce and tightens the cellular structure, making a standard carrot snap like an apple.
The method.
Prepare the dip
Whisk the yogurt, chives, lemon juice, and salt in a bowl. Cover and refrigerate for at least 15 minutes to allow the flavors to marry.
Chop the vegetables
Cut all vegetables to a similar finger-length size. Consistency makes the platter easier to navigate for your guests.
Chill
Place all cut vegetables into a large bowl filled with cold water and ice. Let them sit for 20 minutes.
Assemble
Drain the vegetables well and pat them dry with a clean kitchen towel. Arrange them around the center bowl of dip on a platter.
Other turns to take.
Roasted Garlic Dip
Replace the fresh herbs with a head of garlic that has been roasted until soft and mashed into the yogurt base.
Spicy Version
Fold in a teaspoon of crushed red pepper flakes or a dash of hot sauce into the yogurt mixture.
When it doesn't go to plan.
Always pat the vegetables completely dry after the ice bath so the dip adheres to the produce rather than sliding off.
Use seasonal vegetables like snap peas or asparagus tips if they are available at the market.
Keep the dip in the center of the platter to provide an anchor for your arrangement.
The ones that keep coming up.
Can I prepare this in advance?
Yes. You can cut the vegetables and keep them in the ice bath in the refrigerator for up to four hours. The dip is even better if left to sit for a few hours before serving.
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