Ina Garten Crudité Platter

Ina Garten crudité platter is an easy French-style salad platter made with arugula, radicchio, endive and baby carrots, ready in 20 minutes. Try this easy salad for a dinner party or a summer cookout, since it needs no cooking and you can cut and arrange everything ahead of time.

Arrange the vegetables in groups on the platter so the colors and shapes stand out. Piling them together randomly hides the contrast that makes this salad look so good.

In the United States crudité usually means raw vegetables with a dip at cocktail time. In The Barefoot Contessa Cookbook (1999), Ina Garten follows the French way instead, serving the vegetables as a composed salad with a lemon vinaigrette on the side.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Crudité Platter

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Course: SaladCuisine: American, FrenchDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking timeminutes

Calories

130

kcal

Crisp raw vegetables and bitter greens are arranged on a platter and finished at the table with a bright lemon vinaigrette. Shaved Parmesan adds a salty, nutty bite to every forkful.

Ingredients

• 1 large bunch arugula, stems removed
  

• 1 large head radicchio, cut into wedges
  

• 2 heads Belgian endive, cut lengthwise into quarters
  

• 3 baby red carrots, cut in half lengthwise
  

• 3 scallions, whole
  

• 1 bulb fennel, sliced very thinly
  

• 1 bunch radishes, whole, with tops
  

• These are the kinds of fresh vegetables and salad “greens” you can use::
  

• Carrots, grated or julienned
  

• Cherry tomatoes
  

• Fennel, shredded or cut into wedges
  

• Tomatoes, sliced
  

• Belgian endive, sliced lengthwise
  

• Haricots verts, blanched
  

• Radishes, whole or thinly sliced
  

• Celeriac, julienned
  

• Radicchio, shredded or cut into wedges
  

• Jicama, julienned
  

• Bell peppers, julienned
  

• Sugar snap peas
  

• Watercress
  

• Snow peas
  

• Arugula
  

• VINAIGRETTE:
  

• 1/4 cup freshly squeezed lemon juice (1 large lemon)
  

• 1/2 cup good olive oil
  

• 1/2 teaspoon kosher salt
  

• 1/4 teaspoon freshly ground black pepper
  

• Parmesan cheese
  

Directions

• Prep the vegetables: Remove the stems from 1 large bunch arugula and cut 1 large head radicchio into wedges. Cut 2 heads Belgian endive lengthwise into quarters, then halve 3 baby red carrots lengthwise.
• Slice the fennel: Slice 1 bulb fennel very thinly so it stays crisp and easy to eat raw. Keep the 3 scallions whole, along with 1 bunch radishes with their tops on.
• Add extra vegetables: If you want more variety, add cherry tomatoes, sliced tomatoes, blanched haricots verts, julienned celeriac, julienned jicama or a handful of watercress. Each one is optional, and they all suit the same platter.
• Arrange the platter: Arrange the arugula, radicchio, endive, carrots, scallions, fennel and radishes in groups on a large platter, adding any extra vegetables you chose. Keep each vegetable together so the colors stay bold and the platter looks beautiful.
• Mix the vinaigrette: Whisk 1/4 cup freshly squeezed lemon juice (1 large lemon) with 1/2 cup good olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Pour it into a carafe or small pitcher.
• Serve at the table: Bring the platter to the table with the vinaigrette on the side so guests can dress their own plates. Put a chunk of Parmesan cheese on a small plate with a vegetable peeler or grater so everyone can help themselves.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, OXO swivel vegetable peeler, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap in other vegetables on this platter?

Yes, the vegetables are very flexible. Cherry tomatoes, haricots verts, sugar snap peas, snow peas, jicama, celeriac, bell peppers and watercress all work well. Pick whatever looks freshest at the market and cut everything into easy bites.

Can I make the crudité platter ahead of time?

You can wash and cut the vegetables a few hours ahead and keep them chilled under a damp paper towel. Arrange the platter shortly before serving so the greens stay crisp. Keep the vinaigrette on the side until the last minute.

How long does the vinaigrette keep?

The vinaigrette can be whisked ahead and kept in the fridge in a covered jar. Olive oil can turn cloudy when cold, so let it sit at room temperature and shake it well before serving.

Do I need a special tool to shave the Parmesan?

A regular vegetable peeler works well for making thin shavings from a chunk of Parmesan. A box grater is fine too if you prefer fine shreds. Either way, set the cheese out on a plate so guests can help themselves.

What is the most common mistake with a crudité platter?

Cutting the vegetables too thick or too big is the most common problem. Slice the fennel very thinly and cut the carrots in half lengthwise so every piece is easy to eat. Dressing the whole platter too early is the other one, since it wilts the greens.