CRUDITES FOOD RECIPES

CRUDITÉS PLATTER RECIPE - INA GARTEN | FOOD & WINE

Crudités Platter Recipe - Ina Garten | Food & Wine image

Americans tend to think of crudités as fresh vegetables served in a basket with a dip. But they can also be served neatly arranged on a platter and drizzled with vinaigrette, as I present them here.Plus: More Appetizer Recipes and Tips

Provided by Ina Garten

Yield 8

Number Of Ingredients 11

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground pepper
1/4 pound thin green beans
2 small heads Boston or Bibb lettuce, leaves separated
1 large head radicchio, cut lengthwise into thick wedges
1 fennel bulb—halved, cored and thinly sliced crosswise
1 pint cherry tomatoes
2 yellow tomatoes, thinly sliced
1/2 cup loosely packed basil leaves
1/2 pound Parmesan cheese, cut into shavings

Steps:

Whisk together the olive oil and lemon juice; season with salt and pepper.
Bring a medium saucepan of lightly salted water to a boil. Add the green beans and cook until crisp-tender, about 5 minutes. Drain the beans in a colander set in the sink and refresh them under cold water; pat dry.
Arrange the lettuce, radicchio, fennel, green beans, tomatoes, basil and Parmesan on a platter and drizzle with some of the vinaigrette. Serve the crudités immediately and pass the remaining vinaigrette separately.

EASY PARTY VEGGIES TRAY (CRUDITÉS PLATTER) | MAVEN COOKERY

Easy Party Veggies Tray (Crudités Platter) | Maven Cookery image

A colorful and inviting veggies tray with plenty of delicious vegetables and festive dips is the best appetizer for any celebration. Veggie trays, also called a crudités platter or veggie platter, can be easy, fun and beautiful to make. This recipe can easily be adjusted to serve up to 100 people.

Provided by Marilyn

Categories Appetizer

Prep Time 20 minutes

Yield 12

Number Of Ingredients 16

Ingredients

1 cup mayonnaise
1 cup sour cream
1/2 cup buttermilk (approximately)
3 tablespoons chopped fresh chives
1 tablepoon white wine vinegar
1 tablespoon dried dill
2 teaspoons sea salt
6 sprigs fresh flat-leaf parsley (leaves only, chopped)
4 cloves garlic (minced)
Hot sauce
1 pound carrots, peeled and cut into 4 inch sticks
1 pound celery stalks, cut into 4 inch sticks
1 cucumber, sliced
1 pint cherry tomatoes
1/2 pound radishes, ends trimmed
Fresh parsley leaves ( for garnish)

Steps:

Buttermilk Ranch Dip
Crudités Platter

Nutrition Facts : Calories 207 kcal, CarbohydrateContent 9 g, ProteinContent 2 g, FatContent 18 g, SaturatedFatContent 5 g, TransFatContent 1 g, CholesterolContent 19 mg, SodiumContent 601 mg, FiberContent 3 g, SugarContent 6 g, UnsaturatedFatContent 13 g, ServingSize 1 serving

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