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Recipe: Crudite Platter with Lemon Vinaigrette

Appetizers and Snacks
CRUDITE PLATTER

This platter is not only a wonderful way to enjoy seasonal vegetables, but it makes a beautiful presentation on an informal buffet.

1/4 cup plus 1 Tbsp. lemon juice, freshly squeezed, divided use
1/4 cup olive oil
Salt and freshly ground pepper to taste
1 carrot, peeled, top trimmed
1 small celery root, peeled
1 jicama, peeled
1 fennel bulb
1 Bosc pear, cored
1 Granny Smith apple, cored
1 head radicchio, cut into 1/2-inch wedges
2 endive, quartered, keeping root end intact
8 oz. piece of Parmigiano-Reggiano cheese

In a small bowl, whisk together the 1/4 cup lemon juice, olive oil, salt and pepper. Place in a small carafe or pitcher and reserve.

Using a mandoline, julienne the carrot, celery root and jicama, keeping each separate. Also using a mandoline, thinly slice the fennel, pear, and apple, keeping each separate.

In a small bowl, toss the apple, pear and remaining 1 tbsp. of lemon juice together.

Arrange the carrot, celery root, jicama, fennel, pear, apple, radicchio, endive and cheese on a platter. Serve with the reserved pitcher of lemon vinaigrette and a peeler for the cheese.

Serves 6-8
Adapted from source: The Barefoot Contessa Cookbook by Ina Garten
MsgID: 097235
Shared by: Betsy at Recipelink.com
Board: Party Planning and Recipes at Recipelink.com
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