Best 3 Crudite Platter Recipes

SHRIMP AND CRUDITE PLATTER WITH TWO SAUCES

Steps:

• Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudites in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.
• Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2 to 4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.
• Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8 to 9 minutes. Drain; let cool completely.
• Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip, and lemon wedges.

CRUDITE PLATTER

Steps:

• Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt it generously as well Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli, cauliflower, or asparagus cooking each until crisp tender. If using sugar snaps or fennel they may be served raw or cooked depending on their flavor or your preference.
• Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
• 1/2 cup roasted red peppers (about 4 ounces)
• 6 sun-dried tomatoes, packed in oil, drained
• 1/4 cup drained or Greek style yogurt, method follows
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon minced thyme, optional
• 1/8 to 1/4 teaspoon finely grated orange zest
• Freshly ground black pepper
• Combine all the ingredients in a blender, and process until smooth. Serve now or refrigerate until ready to serve.
• Yield: about 1 1/2 cups
• To make drained yogurt: Place 1/2 cup of plain whole or low-fat milk yogurt in a coffee filter set in a sieve or colander in the sink or over a bowl. Set aside for 1 to 2 hours until thickened. Discard the water whey and use the yogurt as desired.
• 1 clove garlic
• 1/4 teaspoon kosher salt
• 1 cup fresh basil leaves, washed
• 1 cup mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon water
• 1/2 teaspoon freshly squeezed lemon juice
• Chop the garlic with the salt, and then use the flat side of the knife to mash and smear the mixture to a coarse paste.
• In a blender combine the garlic paste, with the remaining ingredients and process until smooth.
• Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes before serving so the flavors come together
• Yield about 1 1/2 cups

CRUDITE PLATTER WITH CHIPOTLE RANCH DRESSING

Steps:

• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water and salt that as well. Drop the broccoli into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the broccoli into the ice water; this stops their cooking and sets their color. Cool, remove them from the ice water, and pat dry. Repeat with the asparagus, cooking 1 to 2 minutes depending on how thick they are.
• Arrange all the vegetables on a large serving platter and serve with the chipotle dip.
• For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.