Preparation Time: 45 minutes
Serves: 8 people
This classic French crudités platter is fresh, colorful, and perfect for sharing. A beautiful selection of raw vegetables is served with three delicious homemade sauces: a classic vinaigrette, a creamy herb sauce, and a bold anchovy sauce.
Ingredients
Vegetables
- 4 firm tomatoes
- 1 bunch celery stalks
- ½ bunch watercress
- 8 small new potatoes, cooked and peeled
- 1 bunch radishes
- 1 bunch spring onions
- 1 red bell pepper
- 1 green bell pepper
- 1 small cucumber
- 1 heart of romaine lettuce
Vinaigrette Sauce
- 3 tbsp red wine vinegar
- 8 tbsp olive oil
- Salt & black pepper
Cream Sauce
- 15 cl heavy cream
- 1 tbsp lemon juice
- 1 garlic clove
- 2 tsp chopped fennel leaves
- 2 tsp chopped parsley
- Salt & black pepper
Anchovy Sauce
- 50 g anchovy fillets in oil
- 1 large garlic clove
- Lemon juice (to taste)
- 1 tbsp olive oil
- 15 g soft butter
- Black pepper
Instructions
- Wash the tomatoes and slice them thinly. Separate the inner celery stalks, wash, and cut them into leaves (reserve some for garnish).
- Cut the watercress stems into 10 cm pieces. Wash and dry the leaves.
- Peel the spring onions, keeping only the white bulbs. Wash and separate them into rings.
- Wash the bell peppers, remove seeds and white membranes, and cut into long strips.
- Wash the cucumber, cut into 5 cm pieces, then slice each piece into sticks.
- Wash, dry, and spin the lettuce leaves.
- Arrange the romaine heart in a salad bowl and place the remaining vegetables in neat rows on a large rectangular platter. Garnish with celery leaves.
Prepare the Sauces
- Vinaigrette: Mix salt and pepper in a bowl. Add vinegar and olive oil, then whisk until emulsified.
- Cream sauce: Peel and finely chop the garlic. Mix with cream, lemon juice, fennel, and parsley. Season with salt and pepper.
- Anchovy sauce: Drain the anchovies and crush them with garlic. Add olive oil and butter, mixing into a smooth paste. Season with lemon juice and pepper.
Serve the crudités immediately with the three sauces in small bowls.