I love to entertain at home and a good crudite platter is always a crowd pleaser. Make it the centerpiece of your spread with this beautiful presentation, taught to me by catering extraordinaire Annie Campbell.
On this platter:
Yellow and orange baby carrots
Easter egg radishes
To prep vegetables:
Carrots- Peel and cut into halves or quarters lengthwise, depending on the size, leaving the green tops intact.
Easter Egg Radishes- Peel and slice. Keep leaves for presentation.
Snap Peas- Trim the ends and blanche in salt water for one minute. Submerge in a bowl of ice water to cool.
Cucumbers- Cut in quarters and trim them to be similar in length to the baby carrots.
-The right cutting board helps makes the statement. Mine is from J.K. Adams
– Work with one vegetable at a time and spread them around on the board. I like to start with the flat veggies first, like the radishes. Build up from there piling on the carrots, cucumbers, and snap peas.
– Serve with your favorite dips. I always opt for a green goddess dressing.