Author Notes
This modern crudite platter is perfect to serve at a party. There are so many beautiful vegetables at the farmer’s markets and it’s fun to be creative! I love the different types of carrots there are. Broccoli romanesco is also really cool. The flavor is nutty and a cross between broccoli and cauliflower. Persian cucumbers are light and delicious! Everyone loves snow peas and blanched asparagus. Watermelon radishes are also super beautiful. Have fun and go with the flow of what is in season. This green goddess is really flavorful and pretty too. The taste is light and the garlic gives it a zip! —Leah Hawkins
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Ingredients
- For the Crudite:
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1
red pepper, top removed and seeds removed
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1
orange pepper, seeded and cut into strips
-
1
yellow pepper, seeded and cut into strips
-
1
watermelon radish, peeled, quartered and cut into slices
-
1
box of snow peas, trimmed
-
1
bunch of asparagus, trimmed and blanched
-
1
bag of persian cucumbers, trimmed and quartered
-
1
head of broccoli romanesco, trimmed and cut into bite sized pieces
-
1
bunch of small rainbow carrots, peeled and cut into sticks
-
1
bunch of small carrots with tops attached, peeled and cut into sticks
- For the Green Goddess Dip:
-
1 cup
mayonnaise
-
1 cup
sour cream
-
2
garlic cloves, minced
-
1/4 cup
dill, chopped, set aside a sprig for garnish
-
1/4 cup
green onions, trtimmed and chopped
-
1/2 cup
parsley, chopped
-
2 tablespoons
lemon juice
-
salt and pepper to taste
Directions
- For the Crudite:
-
Use mineral oil to seal a slate serving platter and buff it dry.
-
Arrange the cut vegetables aound the center of the platter.
- For the Green Goddess Dip:
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Place all ingredients in a Vitamix or food processor and blend until smooth.
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Serve in a red pepper and garnish with a sprig of dill.
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