CRUDITE DIP
To bring out the crudite dip's tangy flavor, chill it before serving. This will allow the flavors time to blend. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.
Nutrition Facts : Calories 102 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
FRENCH CRUDITES
Serve this assortment of vegetables and nuts as a first course with French bread and butter.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Spread the nuts on a rimmed baking sheet. Toast until fragrant, about 10 minutes. Set aside to cool, and chop coarsely.
- Place beets in a saucepan; cover with cold water. Bring to a boil; reduce to simmer. Cook until tender when pierced with the tip of a paring knife, about 30 minutes, depending on size. Drain, and rinse well with cold water. Let sit until cool enough to handle. Peel; grate beets into a bowl using large holes of box grater. Add chopped nuts; toss to combine, and set aside.
- Peel and seed cucumbers. Grate on large holes of box grater, and place in a colander set over a bowl. Sprinkle with 1 teaspoon salt, and set aside for 20 minutes to let juices drain. Discard accumulated juices, transfer cucumbers to a clean kitchen towel, and wring out any additional moisture. Transfer to a bowl, and add radishes; set aside.
- In another bowl, combine carrots, raisins, and parsley; set aside. Peel celery roots; grate on large holes of box grater. Place in bowl; add cornichon, capers, and chives. Add mayonnaise; stir to combine.
- In another bowl, whisk together mustard and vinegar until well combined. Drizzle in olive oil, and whisk until dressing is smooth and emulsified. Season with salt and pepper; set aside.
- Drizzle half of the dressing over each salad, tossing to combine. Season each with salt and pepper. Garnish beets and celery roots with additional chives, if desired. Serve at room temperature.
BLANCHED CRUDITES
Steps:
- Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
- Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
- Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
- Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
- Slice the radicchio into wedges.
- Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
PARISIENNE BISTRO CRUDITé PLATE
My initial exposure to French cuisine was during my first trip to Europe. It was long before I would eat in any three-star restaurants, and that exposure-the best I could have asked for-came from sitting in cafés. I was a wide-eyed twenty-three-year-old (and I was told by a waiter not to practice my high school French on him). I remember beautiful, colorful plates of vegetables going past me. I soon learned it was the classic French presentation of crudités, an assortment of three or four salads served together. It was fresh, affordable, and very appetizing, and it was served all over the city. Once in a while I'll run this as a special in my restaurant; then I'll forget about it until I crave it again. Any one of these salads can stand on its own, but if you put them all together they make for an extraordinary meal. Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes (p. 113) would be a welcome addition to the mix.
Yield makes 4 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 350°F.
- For baby beets, slice the tops off 1/2 inch above the stem and place on a baking pan. Toss beets with just enough olive oil to evenly coat; add a little water to the bottom of the pan. Cover and bake for about 25 minutes, then test the beets by inserting a paring knife into the center of one. The knife should slip out easily when you pick it up. If not, continue to cook for 5-10 more minutes. Cool, then rub the skins off with a paper towel.
- For larger beets, slice off the tops 1/2 inch above the stem and roast on a baking pan in the oven without covering and without water for about 40 minutes. Test doneness in the same manner. When they are cool enough to handle, peel with a sharp paring knife.
- Place sliced or diced beets in a bowl and toss to coat with dressing. Let marinate for 10 minutes. Serve the beets simply dressed or with sliced red onion, arugula or spinach, and crumbled goat cheese or shaved ricotta salata for a more substantial salad.
- Whisk all ingredients together in a small bowl.
- Whisk all the ingredients together in a small bowl.
- In a large mixing bowl, whisk together the mayonnaise and mustard.
- There are generally two ways to prepare celery root for remoulade. Some people like it grated (in a food processor or by hand) and tossed raw with the dressing. But you can also use a Japanese mandolin to slice the celery root into matchsticks, and then blanch them. The grated way is good raw, because I think it gets a little moister. The blanched matchsticks are appealing because the cooking process brings out the flavor more. If you choose to blanch the root, cover the matchsticks with acidulated water (water with the juice of 1 lemon and a pinch of salt) as you do your slicing, to avoid discoloration. When you're done slicing, place the matchsticks and the water over high heat, bring to a boil, then drain. Rinse them briefly with cold water, then dry thoroughly. When cool, toss the celery root with the dressing and season with salt and pepper.
- Toss the carrots, lemon juice, and walnut oil together in a bowl. Season with salt. Taste, adding more lemon juice or salt as needed.
- Split the cucumbers in half and use a melon baller or teaspoon to scoop out the seeds. Thinly slice cucumber and place in a medium bowl with the onion, sour cream, dill, and vinegar. Use a rubber spatula to combine well. Season with salt and pepper. Taste and add salt or vinegar, as needed.
RAINBOW WINTER DIPS & CRUDITéS
Who says party food can't be healthy? Enjoy this selection of dips - featuring beetroot, butternut squash and caramelised onion - alongside veg crudités and breadsticks
Provided by Esther Clark
Categories Snack
Time 1h35m
Yield Serves 10-12
Number Of Ingredients 25
Steps:
- To make the hummus, put the squash on a baking sheet and toss with the garlic, cumin, ground coriander, paprika and 1 tbsp oil. Roast at 180C/160C fan/gas 4 for 20 mins or until the squash is tender. Leave to cool. Put the squash in a food processor, add the garlic (squeezing the flesh out of the skins) along with the chickpeas and tahini, then blitz until smooth - loosen with 1 tbsp water if needed. Season. Mix the rest of the oil with the coriander seeds to drizzle over the hummus.
- To make the onion dip, put the shallots and spring onions in a roasting tin and drizzle with the oil. Roast at 180C/160C fan/gas 4 for 25-30 mins or until golden and soft. Leave to cool, then blitz in a food processor with the yogurt, garlic and half the chives until smooth. Season. Serve sprinkled with the remaining chives.
- For the beetroot dip, blitz everything in a food processor, except the yogurt and sesame seeds, until smooth. Swirl in the yogurt and sprinkle with the sesame seeds.
- Serve the dips on a board with the veg crudités and breadsticks and crispbreads, if you like.
Nutrition Facts : Calories 112 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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