Crudité Revamped

Here are some easy tips to give you a fresh take on this old school classic. 

Rustic Market Crudité

Rustic Market Crudité

Ingredients:
Seasonal Spring market vegetables. Some of our favorites are: 

  • Watermelon radish (shave rounds and keep whole or slice into half moons, or a combination of both)
  • French breakfast radish (keep whole top on)
  • Green/purple daikon radish (shave into rounds)
  • Purple, orange, white cauliflower (raw florets)
  • Colorful baby carrots (tops on, peeled, halved if needed)
  • Japanese turnips (whole, top on or halved as needed)
  • English peas, pea tendrils/greens
  • Asparagus

Serving Instructions:
Aside from the colorful, seasonal palate, our favorite part of this crudité is the presentation. Instead of grouping vegetables by type, try a more rustic approach and display your veg in a cornucopia-shaped display of abundance. Use a butcher block or simple sheet tray flipped upside down and consider letting a few veggies fall onto the table. The idea is to be graceful, but down to earth and even slightly messy, complementing the beauty of the farm bounty on display.

Sarah Flynn