How to Put Together a Great Crudite Platter

1. Choose Vegetables That Are In Season

Whether it’s a farmers market, or the supermarket, look for vegetables that are at their peak of freshness. Buy the vegetables as close to the day you are serving them as possible.

2. Go For a Rainbow of Colors

Red peppers, radishes, and cherry tomatoes, orange peppers and carrots, yellow peppers and summer squash, green asparagus, cucumbers, broccoli, and celery, there is so much to choose from. Or pick one color and create a sophisticated monochromatic selection of vegetables.

3. Steam or Blanch Denser Vegetables

Cooking a vegetable slightly, then plunging it into ice water to stop the cooking does two things: 1) it makes the vegetables easier to eat and digest, in the case of broccoli and cauliflower for instance, and 2) it also brightens the color. Green beans, broccoli, asparagus, sugar snap peas, all get even more vivid after a quick boil or steam and a dunk in an ice bath.

4. Hit The Salad Bar

If you don’t have time to cut up all those vegetables on your own, good salad bars often have precut vegetables that you can collect. Also, the produce section of your supermarket often has a selection of pre-cut vegetables to make it easier on the cook.

5. Don’t Forget the Dip!

Whether it’s a creamy dip like a ranch, or a bean dip such as hummus, people will gravitate towards the veggies if there is something to dip them in. Try this Avocado Crema for a pretty spring-green creamy dip that does with any vegetable dunker.

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