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5 from 3 votes

Crudités Platter

In this post you'll learn how to assemble the quintessential crudités platter with fresh, crisp veggies and perfectly paired dips and sauces.
Prep Time30 minutes
Cook Time0 minutes
Course: Appetizer
Cuisine: American, French
Servings: 8
Calories: 240kcal

Ingredients

Vegetables:

  • 1 bunch breakfast radishes
  • 2 bunches carrots
  • 4 small Persian or English cucumber
  • 1 pint cherry tomatoes
  • 2 cups sugar snap peas
  • 1 bunch broccolini
  • 2-3 heads endive or radicchio

Instructions

  • Wash and dry all of the vegetables in ice-cold water.
  • Remove the strings and stems from the snap peas, peel the carrots and cut the rest of the vegetables into bite-sized pieces. Add two bowls of different dips to a large platter then pile the vegetables around the bowls. Serve immediately!

Notes

 
Recipe Tips and Tricks:
  • Use seasonal veggies! No matter the season carrots and cucumbers will always make an appearance on my crudités platter but beyond that I try to keep it seasonal. In the fall I like to add roasted delicata squash and raw fennel, in the spring and summer I load up on green beans, snap peas, and asparagus!
  • Blanch or roast hearty vegetables. It can be really interesting to mix things up with roasted vegetables like squash, carrots, and cauliflower. For hearty spring vegetables like asparagus, green beans and broccoli give them a quick blanch in boiling water then shock them in ice water which will not only make them more tender but intensify and brighten their beautiful green color.
  • Refresh Vegetables in Ice Water: Sometimes even fresh vegetables become stale and limp as they sit in the refrigerator. To fix this, fill a large bowl or your kitchen sink with ice water. Drop the vegetables into the ice water, let sit for 1-2 minutes then remove and try on a clean kitchen towel. The will ice water instantly crisp up and rehydrate any vegetables, but especially carrots, cucumbers and radishes. This trick works really well with lettuce too!
 
How to prepare crudités ahead of time:
  • We’ve all seen the pre-cut veggie platters at the supermarket and they never look very appealing. It’s best to prepare crudités as close to serving as possible with in 2-3 hours. To keep them fresh, cover with damp paper towels and store in the refrigerator. The paper towel will keep the veggies hydrated and fresh! Dips and sauces can be made up to 2-3 days in advance.

Nutrition

Calories: 240kcal | Carbohydrates: 29g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 520mg | Potassium: 837mg | Fiber: 8g | Sugar: 10g | Vitamin A: 15386IU | Vitamin C: 58mg | Calcium: 201mg | Iron: 3mg