Preparing Vegetables for Raw Service

You can do little to improve the flavor or texture of vegetables to be served raw. Thus, when purchasing them, insist on the best and freshest. The most appropriate vegetables for raw service are those harvested slightly immature. In fact, the classic French raw vegetable dish, crudités (kroo-dee-TAY), is traditionally served only in spring and early summer, when vegetables are young. If you must serve crudités composed of mature vegetables, you may wish to blanch and refresh the firmer ones to an al dente texture. Although not traditional, it is better than serving tough, fibrous raw vegetables.