Make a Thanksgiving Crudité Platter Look Amazing
By Adina Steiman
When you think of crudite platters, you probably think of those tired, premade platters of baby carrots, paired with a creamy, oniony dip of dubious origin. Something that guests resort to in desperation, when the party spread of cheese and charcuterie has been picked clean.
But a spread of raw vegetables can be surprisingly amazing to look at—and to taste. So amazing, in fact, that it can be a brilliant way to kick off your Thanksgiving feast. And why not? Vibrant vegetables and a creamy sauce kicks off the big meal without taking up valuable belly real estate. All you need to do is choose your produce—and your dip—wisely. A little art direction never hurt, either.
See more: The Most Delicious Roast Chicken Dinner You’ll Make This Fall
First, grab the prettiest vegetables you can find. That means slowly stepping away from the bag of baby carrots. Instead, seek out bunches of young carrots at the supermarket or farmer’s market. If you come across special varieties of produce in season, like white or purple carrots, romesco cauliflower, or those crunchy long French radishes, even better.
Trim your vegetables with love. Show off all that fresh produce by showing off its best side when it hits the platter. That means separating cauliflower florets by hand instead of slicing them with a knife. Leaving a little bit of greenery (and the spindly ends) on your carrots when you trim them. Cutting your seedless cucumber into spears instead of coins. And cutting your radishes in half lengthwise to show off the contrast between their purple-pink skins and their white interiors.
Keep the crudites ice-cold. You’ll probably want to prep your crudite platter an hour or two before you’re ready to serve it. Not only does that cut out the need for last-minute scrambling, but you can store the vegetables in ice water in the fridge to boost their crunchiness even more. Then drain them and blot briefly on paper towels.
See more: 25 Amazing Turkeys for Your Feast
Arrange vegetables like a painting. Yep, it’s totally true. You can. Just layer different varieties of vegetables together to contrast color and texture. Or fill a large, shallow serving bowl with crushed ice and arrange individual vegetables around a bowl of dip in the center, like they do at the brilliant Nomad Bar in New York:
And don’t forget an amazing dip! Case in point: This mustardy, lemony remoulade.
Get the recipe: Crudités Vegetables with Remoulade Sauce
More from Epicurious:
A Visual Guide to Winter Squash
Breakfast of Champions: Creating the Ultimate Egg Sandwich
Stress-Free, Super-Tasty Pies That Will Impress Anyone
How to Make Creamiest, Dreamiest, Cheesiest Mac and Cheese Ever
photos: Charles Masters, Adina Steiman
