This recipe has all the best qualities of Niçois cooking: it is fresh, colorful, easy to prepare, and light. It is perfect for an outdoor buffet.
Choose among the vegetables suggested, but do not include any that is not tender and fresh—no frozen food.
Wash, clean, and prepare a variety of the vegetables listed. Arrange them attractively in a long, shallow basket or on an earthenware dish or several plates. Sprinkle with cool water, cover with foil and chill. Serve with bagna cauda kept warm in an earthenware or chafing dish heated by a candle. Guests will dip the vegetables in the sauce as with fondue.
Although bagna cauda is the sauce traditionally served, you will find that crudités are delicious with any of the following sauces: Pistou, Sauce Piquante, Aïoli, Rouille, Sauce Ravigote, Sauce Verte, or Bagna Rotou.
© 1990 Mireille Johnston estate. All rights reserved.