It is the holiday season, and what better way to get the party started than a crudités platter. Thanksgiving through New Years is notorious for the not-so-nice-for-you cuisine. So keep it healthy and nutritious with a light and colorful platter of vegetables that will keep you and your guests happily munching and crunching. Leave the baby carrots and celery sticks in the fridge, and curate a picture-worthy platter that will elevate any festive meal. Here are my radish recs: how to put together the ultimate crudités platter.
1) Purchase a variety of vegetables that include a range of colors. Yes, it is important to get your greens, but try and feature a spectrum of colors. Here I selected endive, radish, broccoli, cauliflower, and added some butterhead lettuce for texture and variety.
2) Prep your veggies and dip in advance. Hosting a gathering can be stressful enough. A crudités platter is something that can easily be prepared a day before your event. Make your dips in advance as well as wash, cut, and trim all you vegetables. Store all items separately.
3) Cut your veggies into bite size pieces so they are easy to eat, but also aesthetically pleasing.
4) I am all about having options. I like to have two different dips, one vegan and one not, although one is more than enough for a crowd. Choose dips that will bring vibrant colors to the platter. Here I prepared a green goddess dip and a red pepper walnut dip.
5) Add some extra treats. I am a huge olive fan, and no crudités platter is complete unless it includes castelvetrano olives. I also love spicy and sweet peppadew peppers and crispy, crunchy baked chickpeas.
6) Select a platter that adds a nice contrast to your items. I love to use a boos block, which is a durable wooden cutting board that provides space and texture. Other options could be a slate cheese board or marble slab.
7) When arranging vegetables, dips, and other items, separate colors to obtain a balance throughout the platter. I love the look of the pepperdews next to the endive leaves.
8) Get fancy with garnishes. Consider adding herbs, edible flowers, or simply keeping part of the stems on the vegetables for color, refined rusticness, and texture.
red pepper walnut dip
from Sprouted Kitchen
Ingredients
- 2 cloves garlic
- 2 roasted red bell peppers, jarred or fresh
- 3/4 cup toasted walnuts
- 3 Medjool dates, pitted
- 2 tbsps red wine vinegar
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 1 1/2 tsps smoked paprika
- 1 tsp cumin
- 3 tbsps extra-virgin olive oil
method
In a food processor, pulse the garlic to mince. Add the red bell peppers, walnuts, dates, vinegar, salt, pepper, smoked paprika, cumin, and olive oil. Run the processor until smooth. The dip can be kept covered in the fridge for up to 2 weeks.
green goddess dip
ingredients
- ½ cup packed fresh cilantro
- ½ cup packed fresh parsley
- ⅓ cup packed fresh basil
- 2 garlic cloves, chopped
- 1 ½ tbsps freshly squeezed lemon juice
- A pinch kosher salt, more to taste
- ½ cup extra virgin olive oil
- ½ cup Greek-style yogurt, I like Siggis
- 2 tbsps white balsamic vinegar
method
- Place cilantro, parsley, basil, garlic, lemon juice, and salt in a food processor and process until finely chopped.
- With motor running, drizzle in the olive oil and vinegar until incorporated. Add yogurt and pulse again. Taste dip and add more salt, if desired.
- Serve dip immediately or cover and store in refrigerator for up to 3 days.
chickpea poppers
ingredients
- 1 1/2 cups cooked chickpeas or a 15 oz BPA and sodium-free can
- 1 tbsp avocado, coconut, or olive oil
- Pinch of salt
Optional but recommended spices:
- 1 tsp garlic powder
- 1/4 tsp harissa
- 1/2 tbsp za'atar
- 1/2 tsp cumin
- 1/2 tsp coriander
method
- Preheat oven to 400°. Rinse and thoroughly dry chickpeas, if using caned. Drain and dry if using cooked fresh.
- In a bowl, whisk to combine the oil, salt, and spices. Toss the chickpeas in the bowl with the spice and oil mixture.
- Spread the chickpeas out evenly on a rimmed baking sheet lined with unbleached parchment paper. Roast for around 15-20 minutes, tossing every 10 minutes until the poppers are browned and crunchy, but still have a slight give. Serve immediately.
