Crudités

Don’t forget about raw vegetables. Crudités is French for sliced or whole small vegetables served as an appetizer, first course, or in place of a salad. Usually the vegetables are raw, but sometimes the more fibrous ones like asparagus, broccoli, green beans, and cauliflower can be blanched, which means cooked for just a few moments in boiling water to soften them up a bit.

Crudités may be served with a dip: a simple vinaigrette, creamy dressing, or perhaps just some good quality extra virgin olive oil are all easy to prepare.

Choose vegetables for an array of colors and textures. Suggested candidates are: broccoli, cauliflower, carrots, celery, cherry tomatoes, peppers, asparagus, green beans, mushrooms, radishes, jicama, Belgian endive, cucumbers, snow or sugar snap peas.