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Easy Crudités Platter

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Ingredients

Warning0 allergens identified

Easy Crudités Platter

8 ounces asparagus woody bottoms removed and blanched

8 ounces green beanstrimmed and blanched

8 ounces snap peasblanched

8 ounces rainbow carrotshalved or quartered lengthwise if large

8 ounces cherry tomatoes whole or halved

8 ounces baby bell peppers

8 ounces cucumbersquartered lengthwise or sliced

2 watermelon radishpeeled and sliced

1 head belgian endive leaves removed

½ heads radicchio leavestorn into smaller sizes

white bean hummusfor serving

green goddess dressingfor serving

Instructions

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Instructions

Prepare dips (if not using store bought), and wash and cut the vegetables.

If using fibrous vegetables such as snap peas, asparagus, green beans or snow peas, blanch in a pot of boiling water for 2-3 minutes until just tender. Shock in a bowl of ice water until cool, then drain well.

Place the dip in small bowls or ramekins and place them on the platter. Arrange the largest veggies around the top and bottom of the bowls.

Add more vegetables alongside the others, varying the colors. Add the remaining vegetables where space is available, then fill in any empty spaces with smaller vegetables, fresh herbs, edible flowers or even sliced lemon. Serve and enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Pre-Cut & Ice Bath Strategy 🧊
Prep vegetables 2-3 hours ahead and store in ice water to maximize crispness and crunch, then drain and pat dry just before arranging on the platter.
Strategic Color Blocking 🎨
Arrange vegetables by color groups (whites/creams, greens, reds, purples, oranges) in sections rather than randomly scattered to create a visually stunning, gallery-worthy presentation.
Watermelon Radish Timing ⏱️
Slice watermelon radishes no more than 30 minutes before serving to prevent the beautiful pink interior from oxidizing and dulling in color.
Dressing Placement Technique 🥣
Place dipping sauces in small bowls positioned at opposite ends of the platter and slightly elevated on small pedestals to prevent them from being buried and to encourage even distribution of usage.
Tender Vegetable Blanching 💨
Quickly blanch asparagus and green beans for 2-3 minutes, then shock in ice water to preserve vibrant color, enhance tenderness, and make them more palatable for raw vegetable platters.