Crudité Platter (Raw Vegetable Tray)

Crudité Platter (Raw Vegetable Tray)

This is the ultimate crudité platter, a healthful, no-cook appetizer made from fresh, raw vegetables and a dip that looks gorgeous and is always a hit at parties. Here's how to arrange crudités, keep the vegetables fresh, and serving suggestions.

Prep Time20

Cook Time0

Servings: 8 to 10 people

Calories: 171kcal

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Ingredients

▢ 5 to 6 types Assorted raw vegetables: such as English cucumber, carrots, bell peppers, celery, asparagus, breakfast radishes, cauliflower florets, and grape tomatoes. You want the equivalent of about 2 to 3 quarts of assorted cut vegetables, total
▢ 1 pint Dip(s) of choice, such as Greek goddess dip, hummus, or tzatziki (links follow)
▢ 2 sprigs Greens, to garnish: celery or carrot top fronds, pea shoots, fresh rosemary, fresh parsley, or the like
▢ Extra accents (optional): olives, nuts, feta cheese
▢ 4 cups Crushed ice

Instructions

Cut the Vegetables. Prepare the Dip(s) and Things.

See the notes, below, on how to choose and cut the vegetables the best way, like a roll cut for cucumbers, and long sticks for carrots.
Prepare your favorite dip or two (store bought is fine) and spoon into bowls. I like this Greek goddess dip recipe, as well as tzatziki and edamame hummus. If using feta cheese or olives, get those ready as well.

Arrange the Crudité Platter and Serve

Find a wide serving platter with sides at least one inch high. The sides are key to building height; I actually like to use a handled casserole pan, such as the one in the photo. Pour a thin layer or crushed ice on the bottom of your serving tray.
Next, if you are using dip(s) (or feta or olives), nestle the bowl(s) into the ice, but never centered. Placing the dip off to one side gives it a better look. I don't know why; it just does!
Now, place a few endive or radicchio leaves, or whatever is tallest, as upright as possible in alternate corners of the platter. Now begin to nestle the other vegetables at an upright angle. Finish by draping the crudité platter with the tomatoes. If garnishing, now is the time to add a couple of generous sprigs of herbs wherever seems best.
Serve immediately.

Notes

Preparing in Advance

You can cut the crudité up to two days in advance, and store in an airtight container in the refrigerator. Dips can also be prepared in advance. Arrange the platter shortly before serving, and keep refrigerated until then.

The Best (and Worst) Crudité Vegetables for the Platter + How to Cut the Vegetables

Never use baby carrots. Use regular carrots, sliced in half lengthwise, then again across if they are very long. They look more elegant, and taste better.
Celery: Thin sticks, please.
Cucumbers: I am a big fan of the roll cut, also called an oblique cut. Cut the cucumber on a long, dramatic diagonal, then rotate the cuke 90 degrees with each cut to give it a more interesting shape.
Grape tomatoes: on the vine look best
Asparagus: Use the top third. Save the bottom parts for roasting or in omelets or an easy asparagus salad.
Bell peppers: Standard wedges are fine. Don't make them too thin or they will be flimsy and not hold the dip.
Brassicas (cauliflower, broccoli): I am not a fan of broccoli in crudité platters because it tastes harsh and sheds those little green balls everywhere, but cauliflower works. Cut into florets.
Endive or radicchio: Cut into tall wedges of leaves.

Nutrition

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.