Quick Spring Vegetable Crudité Platter Last Minute
A crudité platter is just fresh vegetables served with dip – nothing fancy, but it looks impressive and takes almost no work. You’ll want to make this when you need something healthy and colorful on the table fast.
The French approach keeps it simple: good vegetables, properly cut, with a classic dip.
Choosing and Preparing Your Spring Vegetables
Pick vegetables that taste good raw and have different colors and textures. Radishes should feel firm with bright greens attached – trim the greens but leave a bit of stem for looks. Choose thin asparagus spears over thick ones since they’re more tender raw.
Cut everything into similar-sized pieces so they look intentional together. Carrots and cucumbers work best as sticks, while radishes can be halved or quartered. Don’t cut vegetables more than 2 hours ahead or they’ll start looking tired.
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Quick Spring Vegetable Crudité Platter Last Minute
Equipment Needed
- Large serving platter or wooden board
- Small bowl for dip
- Sharp knife
- Cutting board
Instructions
- Make herb dip: Make the herb dip by whisking together mayonnaise, lemon juice, chives, tarragon, garlic, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning as needed.
- Arrange platter: Arrange all prepared vegetables on a large platter or wooden board, grouping similar colors together but mixing textures. Place the bowl of dip in the center or to one side.
- Serve fresh: Serve immediately, or cover with a damp paper towel and refrigerate for up to 2 hours. The vegetables should look crisp and vibrant, and the dip should cling lightly to them when tested.
Nutrition Facts
Per Serving (1 serving)
