While the strict definition of crudités is a simple platter of raw vegetables for dipping, the concept is a broad and delicious one that offers plentiful options. As a rule, the vegetables are served with a vinaigrette or sauce for dipping, and the dish has long been popular as an hors d’oeuvre for parties and buffets. Crudités did not start appearing on American tables until the late 50s or early 60s, and certainly reached its heyday in those decades as well.
Crudités need not hew too closely to its origins, however, and a little creativity makes this an excellent menu addition that can be a delicious and colorful way to begin a meal. Of course one must start with your assortment of vegetables – keep it simple with slender baby carrots sliced lengthwise, sliced radish, shaved fennel, Belgian endive and some poached fingerling potatoes. Or buck tradition and offer a pickled version – not raw, but equally crisp and tasty and certainly in the spirit of a traditional crudités, with pickled beets, carrots, green beans, cauliflower and Brussels sprouts.
We also like a hybrid version that offers some fresh and some poached vegetables together, along with hard boiled eggs, perhaps some shrimp and a nice, garlicky aioli for dipping, in the tradition of a
Whatever you choose to adorn your crudités platter, don’t forget the dip! Consider a warm bagna cauda, or a bright vinaigrette. A vibrant, subtly smoky Romesco is a good choice with the starchier vegetables, and Green Goddess dressing’s herbal punch is a nice match to veggies of all shapes and sizes. Tzatziki, blue cheese, hummus – the options are endless. Call us today for your order and start crafting your crudités platters for the holidays!