You decide what’s more beautiful: the bright colors and varied shapes on this board or the fact that it’s packed with healthy and delicious choices meant to be shared. Try creating your own gorgeous arrangements—get inspired by checking out #tuesdaycrudesday on Instagram!
Crowd-Pleasing Crudités
Equipment
- 1 24" Round Paddle Board
Ingredients
- 8 ounces vegan tzatziki
- 1 small small head radicchio, for radicchio bowl
- 1/2 cup ranch dressing
- 3 ounces spring salad mix
- 10–12 spears roasted asparagus
- 12–14 French green beans
- 1/2 head cauliflower, cut into florets
- 10–12 rainbow carrots, halved
- 8–10 mini sweet peppers, halved
- 12 green endive leaves
- 6 red endive leaves
- 1 English cucumber, sliced
- 4–6 radishes, sliced
- 5 or 6 white mushrooms, sliced
- 6–8 baby corn cobs, halved
- 10–12 grape tomatoes, some halved and some whole
- 3 or 4 scallions, trimmed and halved
- 1/4 cup shelled and cooked edamame
- Microgreens, for garnish
- Fresh basil leaves, for garnish
- Fresh curly parsley, for garnish
Instructions
For radicchio bowl:
- Remove any outer leaves that are browned or wilted from the radicchio head. Cut just above the stem so that you can pull off the leaves easily. Remove 3 or 4 leaves and stack to form a round bowl.
For roasted asparagus:
- Preheat the oven to 400–425°F. Wash, peel, and trim your asparagus, then slice them into bite-size pieces and toss onto a baking sheet. Coat the asparagus evenly with olive oil, salt, and pepper. Add a dash of za’atar seasoning, if you like. Roast in the oven on the center rack for about 25 minutes.
For crudités:
- Put the tzatziki in a radicchio bowl and the ranch dressing in a small ceramic bowl; place them on the board.
- Spread the spring salad mix in a bed across the bottom of the board and surrounding the dips.
- Place the longest and bulkiest vegetables first: the asparagus spears, green beans, cauliflower, rainbow carrots, and sweet peppers.
- Continue to fill in with the smaller vegetables like the endive, cucumber, radishes, mushrooms, baby corn, tomatoes, scallions, and edamame.
- Garnish with the microgreens, basil, and parsley.
Notes
Recipe reprinted with permission from Mostly Plant-Based Platters & Boards by Lea Dixon (St. Martin's Press, 2023). Photography by Lea Dixon.