CRUDITES

While crudités are usually served on a broad, flat tray or platter, many other types of containers can be used (although some may require lining with foil or plastic or both to protect them).  You could make a base for the crudites on whatever container you choose by laying a blanket of greens (red cabbage, kale, spinach, grape leaves, etc.) over the bottom and allowing it to spill over the sides.  Cabbage, peppers or squash can be hollowed out to hold the dips.  Purchase ¼ to 1/3 pound of each vegetable for a lavish display.

Prepare the vegetables and put them into ice water to crisp.  If possible, drain them and arrange them on your platter just before serving.  Crudites may include but are not limited to:

Asparagus, blanched briefly and plunged into ice water

Carrots, peeled and cut into sticks or curled, or baby carrots peeled with stems intact

Cauliflower, separated into florets

Celeriac (celery root) peeled, sliced and seasoned with salt and vinegar

Celery hearts or sticks

Cucumber, peeled, seeded and cut into sticks, or unpeeled and cut into rounds

Fennel, sliced

 Haricots verts, blanched briefly and plunged into ice water

Olives

Bell peppers (red, green, yellow, orange, purple, black, brown), cut into sticks or rounds

Radishes

Scallions

Grape or cherry tomatoes

adapted from Julee Rosso and Shiela Lukins, The New Basics Cookbook