Green and White Crudite Platter





An array of green and white vegetables looks stunning and guests will appreciate the

 simple crudites during this season of excess.  Dipping sauce is a balsamic vinaigrette.

During the holidays, it is hard to resist the sweets and treats our friends lovingly prepare and offer us.  Rich dinners and a general excess of foods can stress us out as our weighing scales creep up.  No fear though as sometimes the simplest of appetizers, a crudite platter, can be downright refreshing.  For the next holiday, try experimenting with a simple display as shown above.  I found a recipe for balsamic vinaigrette dipping sauce on the internet to use as a dip, but any light preparation will do. 




The beginnings....

One bunch asparagus, trimmed and steamed to crisp tender
One head white cauliflower cut into florets
One large or two small crowns broccoli, cut into florets
One piece daikon radish, peeled and thinly sliced
1/2 pound sugar snap peas

Note that the only veggie that is cooked is asparagus.   Arrange vegetetables on a platter and serve plain or with a dipping sauce.

This post was first featured a couple of years ago.  Since then, we have used other veggies and dips depending on the season and what we wish to serve.  The platter below features a roasted red pepper dip blended with almonds, garlic, olive oil, and vinegar.   Veggies are fennel, endive, asparagus and cucumber.  Note that you can use a variety of veggies other than those mentioned above.  Experiment and have fun.



Picture currently being replaced.  Sorry for the inconvenience.

- Kim Fielding