A classic crudités platter is one of the most satisfying things we can put on a table. Raw vegetables at peak freshness carry a natural sweetness and crunch that no cooking can replicate. The secret is in the cut: uniform, elegant pieces that are easy to dip and eat in one or two bites. Paired with dips, this platter moves from bright and herby to rich and smoky to tangy and creamy, giving every guest something they love. Perfect as a starter, a party centerpiece, or a light afternoon spread with chilled white wine or sparkling water with lemon.

Vegetables (2 lbs total)

Aim for a colorful mix. For example —

• 6 oz Persian or English cucumbers, sliced into spears or rounds
• 6 oz rainbow or orange carrots, peeled and cut into sticks
• 4 oz radishes, halved or left whole with tops trimmed
• 4 oz broccoli or cauliflower florets, cut bite-sized
• 4 oz bell peppers (red, yellow, or orange), sliced into strips
• 4 oz celery stalks, cut into 3-inch sticks
• Optional additions: endive leaves, snap peas, fennel slices, cherry tomatoes, asparagus spears

Directions

1. Wash and dry all vegetables thoroughly.
2. Cut each vegetable into uniform, dippable pieces.
3. Blanch broccoli or cauliflower florets in boiling salted water for 60 seconds, then transfer immediately to an ice bath. Drain and dry well. This brightens color and removes raw bitterness while keeping the crunch.
4. Arrange vegetables on a large platter or board by color and type, fanning them out from the center or grouping them in clusters around the dip bowls.
5. Chill the platter uncovered in the refrigerator for 20 to 30 minutes before serving to keep everything crisp.

Dips to offer alongside crudités

Serving suggestions

• Serve the platter chilled with dips in small bowls nestled among the vegetables.
• Pairs well with a crisp Sauvignon Blanc, dry rosé, sparkling water with cucumber and mint, or a light lager.
• For a more substantial spread, add warm pita, crackers, or a small cheese selection alongside.

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