Rainbow Vegetable Crudite Platter
Serve up this vegetable crudite platter for dinnertime noshing or party hors d’oeuvres! How to make crudites with raw and blanched veggies.
Ingredients
Raw Veggies
- little gem lettuce
- colorful baby tomatoes
- cucumber, sliced
- watermelon radish, sliced
Blanched Veggies
- petite carrots (regular or rainbow)
- broccolini
- cauliflower, florets (white, green, or purple*)
- *I recommend boiling purple cauliflower last/separately because the color will leach into the water and turn your other vegetables purple!
Dip Ideas
- hummus
- ranch dip or dressing
- guacamole
- tapenade
- any dips you enjoy!
Instructions
- Cut raw vegetables to desired sizes for serving. Prepare vegetables for blanching: remove stalks and leaves as needed and cut into even-sized pieces.
- Boil a large pot of water with a pinch of salt.
- Add veggies to boiling water for 90 seconds, or anywhere from 1-3 minutes. (Go for just 1 minute if you prefer your veggies firmer, or up to 3 minutes for softer veggies. Boil to your desired level of firmness! Some people change the length of time per vegetable, but I think it’s easier to just do them all together at once.)
- Prepare an ice bath by filling a large bowl with water and adding ice cubes.
- Remove vegetables with a slotted spoon and add them directly into the ice bath to stop the cooking process.
- Drain when cooled, after about 3 minutes.
- Serve blanched vegetables on a platter with additional raw veggies and desired dips, and enjoy!