Crudités

Name: Crudités
Prep time: 35 min
Yield: Serves 8–10
Ingredients: ½ tablespoon each of chopped fresh chives, basil, parsley and tarragon; ½ tablespoon each of chopped fresh chives, basil, parsley and tarragon; ½ tablespoon each of chopped fresh chives, basil, parsley and tarragon; ½ tablespoon each of chopped fresh chives, basil, parsley and tarragon; 250 ml (8 fl oz) olive oil; 4 tablespoons red wine vinegar; 2 tablespoons Dijon mustard; 20 cherry tomatoes; 12 baby carrots; 75 g (2½ oz) snow peas (mangetout); 75 g (2½ oz) snow peas (mangetout); 12 fresh baby corn; 1 head broccoli; 1 yellow capsicum (pepper); 1 yellow capsicum (pepper); 1 red capsicum (pepper); 1 red capsicum (pepper); 2 sticks celery; 1 long cucumber; ¼ teaspoon celery salt; ½ teaspoon Dijon mustard; 1 teaspoon horseradish sauce; ½ teaspoon Worcestershire sauce; 1 teaspoon lime or lemon juice; 1 teaspoon lime or lemon juice; 25 g (¾ oz) Parmesan, grated; 2 tablespoons mayonnaise; 250 ml (8 fl oz) sour cream

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Finger Food

By Le Cordon Bleu

Published 1998

About

A colourful selection of crunchy fresh vegetables served with a choice of dipping sauces is an ideal summer dish for health-conscious guests.

Ingredients

Sour cream dip

250 ml (8 fl oz) sour cream
2 tablespoons mayonnaise

Starter
Side dish
Pescatarian
Summer

Method

To prepare the sour cream dip, combine all the ingredients in a bowl and mix well. Chill for at least 1 hour before serving.
With a fork or a channelling knife, scrape down the length of the cucumber to create a ridged pattern, then cut into 5 mm (¼ inch) slices. Cut the celery and capsicums into 5–8 cm (2–3 inch) long sticks. Blanch the broccoli, corn, snow pe