Name: Lebanese Crudites Plate
Yield: Serves 4 to 6
Cuisine: Lebanon
Ingredients: 2 dill pickles, cut lengthwise in half, then cut into wedges; 1 bunch radishes, trimmed of roots and leaves; 2 hearts of romaine lettuce, separated into leaves, rinsed, and spun dry; 1 bunch scallions, both white and green parts, trimmed; 1 cucumber, cut lengthwise in half, then cut into wedges

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Whenever a Lebanese meal is served, this vegetable platter (or a variation on it) appears on the table. The vegetables are eaten by themselves as an hors d’oeuvre or as an accompaniment to grilled meats or seafood (often rolled up in a piece of pita). As you move east, you find a similar vegetable platter accompanying grilled meats in Iran, Iraq, India, and even Indonesia. Serve this with Grilled Shrimp with Taratoor or Spiced Lamb and Beef Kebab.