Fresh Spring Vegetable Crudité Platter Garden Harvest
A French crudité platter showcases the season’s best raw vegetables with a classic herb dip. It’s the ideal appetizer when you want something fresh and colorful that won’t fill guests up before dinner.
The beauty lies in the vegetables’ natural flavors and textures paired with a creamy, herb-packed dip.
Selecting and Preparing Spring Vegetables for Maximum Freshness
Choose vegetables that are firm and brightly colored – they’ll taste better and look more appealing on your platter. Radishes should have crisp greens attached, carrots should snap cleanly, and asparagus tips should be tight and unblemished.
Cut vegetables into uniform pieces so they look intentional rather than random. Keep cut vegetables in ice water for 30 minutes before serving to ensure they’re as crisp as possible. Pat them completely dry before arranging on your platter.
Must-Have Items
Fresh Spring Vegetable Crudité Platter Garden Harvest
Equipment Needed
- Large serving platter
- Small serving bowl for dip
- Sharp knife
- Cutting board
- Large bowl for ice water
Instructions
- Prep vegetables: Prepare all vegetables by washing, trimming, and cutting into uniform pieces as specified. Place cut vegetables in a large bowl of ice water and refrigerate for 30 minutes to crisp.
- Make herb dip: Combine mayonnaise, sour cream, chives, dill, tarragon, minced garlic, lemon juice, salt, and pepper in a small bowl. Whisk until smooth and well blended. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Assemble platter: Remove vegetables from ice water and pat completely dry with paper towels. Arrange vegetables on a large platter in colorful groups, placing the dip bowl in the center or to one side.
- Serve: Serve immediately while vegetables are crisp and cold. The platter can be assembled up to 2 hours ahead and kept refrigerated, covered with damp paper towels.
Nutrition Facts
Per Serving (1 serving)
