Crudites
Crudites
Mamta Gupta
Crudites are appetisers where raw vegetables are cut into bite size pieces and served with or without a selection of dips. You can use any of the ones mentioned under ingredients. Amount depends on how much you want. Don't make a huge amount, or your guests will get full before the meal. You need to make no more than 3-4 dips.
Ingredients
Carrots, peeled and cut into batons or fingers
Baby carrots, well cleaned (no need to peel or top and tail)
Red and yellow peppers, cut into fingers. Remove seeds
Celery, cut into fingers
Mooli radish, peeled and cut into batons or fingers
Cucumber, cut into batons or fingers. No need to peel cucumber.
Sugar snap peas (very young and sweet peas), raw, topped and tailed
Cauliflower florets
Red radishes whole, well scrubbed
Asparagus tips, lightly steamed and cooled
Tender beans of any variety, topped, tailed lightly boiled (must remain crisp)
Leaves different types of lettuce/endive/chicory
Baby corn
Pita bread slices
Bread-sticks
A selection of dips
Serve with a selection of dips (see below).
Instructions
Olive oil and balsamic vinegar, mixed and served in small, shallow bowls
Pesto, either ready made or you can make your own.
Salad Dressings mixed with finely chopped herbs of choice, black pepper etc.
Sour cream and Creme fraiche mix (50/50), salt, pepper and chopped herbs of choice. I like dill or basil. You can also add a little lemon juice, crushed garlic and paprika and even a finely chopped green chilli.
Taramasalata
Notes
Also see Salad Selection
