Crudite Platter Recipe

Name: Crudite Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Drinks & Smoothies
Ingredients: Kosher salt, as needed; 1/4 pound green or wax beans, trimmed; 1 to 2 stalks broccoli, or 1/2 head cauliflower, cut into florets; 1/2 pound asparagus, stalks peeled, woody ends trimmed; 1/2 pound fresh sugar snap peas; 1 fennel bulb, sliced into 1/4-inch wedges; 1 bell pepper, stemmed, seeded, and cut into strips; 1 yellow bell pepper, stemmed, seeded, and cut into strips; 1 bunch radishes (about 10, with greens attached), washed; 4 medium carrots, cut into 4-inch-long sticks; 1 to 2 small zucchini or summer squash, cut into spears; 1 medium cucumber, peeled if waxed, cut into spears; 1 cup cherry or grape tomatoes; Dip, recipes follow

Servings: persons

Kosher salt, as needed
1/4 pound green or wax beans, trimmed
1 to 2 stalks broccoli, or 1/2 head cauliflower, cut into florets
1/2 pound asparagus, stalks peeled, woody ends trimmed
1/2 pound fresh sugar snap peas
1 fennel bulb, sliced into 1/4-inch wedges
1 bell pepper, stemmed, seeded, and cut into strips
1 yellow bell pepper, stemmed, seeded, and cut into strips
1 bunch radishes (about 10, with greens attached), washed
4 medium carrots, cut into 4-inch-long sticks
1 to 2 small zucchini or summer squash, cut into spears
1 medium cucumber, peeled if waxed, cut into spears
1 cup cherry or grape tomatoes
Dip, recipes follow

1
Bring a large pot of water to a boil and salt generously.
2
Fill a large bowl with ice water and salt it generously as well Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes.
3
Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color.
4
Cool, remove them from the ice bath, and pat dry.
5
Repeat with the broccoli, cauliflower, or asparagus cooking each until crisp tender.
6
If using sugar snaps or fennel they may be served raw or cooked depending on their flavor or your preference.
7
Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
8
1/2 cup roasted red peppers (about 4 ounces)
9
6 sun-dried tomatoes, packed in oil, drained
10
1/4 cup drained or Greek style yogurt, method follows
11
1 tablespoon extra-virgin olive oil
12
1/2 teaspoon honey
13
1/2 teaspoon kosher salt
14
1/4 teaspoon minced thyme, optional
15
1/8 to 1/4 teaspoon finely grated orange zest
16
Freshly ground black pepper
17
Combine all the ingredients in a blender, and process until smooth.
18
Serve now or refrigerate until ready to serve.
19
To make drained yogurt: Place 1/2 cup of plain whole or low-fat milk yogurt in a coffee filter set in a sieve or colander in the sink or over a bowl.
20
Set aside for 1 to 2 hours until thickened.
21
Discard the water whey and use the yogurt as desired.
22
1 clove garlic
23
1/4 teaspoon kosher salt
24
1 cup fresh basil leaves, washed
25
1 cup mayonnaise
26
2 tablespoons extra-virgin olive oil
27
1 tablespoon Dijon mustard
28
1 tablespoon water
29
1/2 teaspoon freshly squeezed lemon juice
30
Chop the garlic with the salt, and then use the flat side of the knife to mash and smear the mixture to a coarse paste.
31
In a blender combine the garlic paste, with the remaining ingredients and process until smooth.
32
Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes before serving so the flavors come together

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Kosher salt, as needed, 1/4 pound green or wax beans, trimmed, 1 to 2 stalks broccoli, or 1/2 head cauliflower, cut into florets, 1/2 pound asparagus, stalks peeled, woody ends trimmed, and more.

Yes, Crudite Platter falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crudite Platter

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