Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegetable platter with dip.

Spring Crudite Platter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 40 reviews

This Spring Crudite Platter is perfect for your next gathering! Full of fresh and colorful veggies that pair great with all types of dips, bread, and crackers. This no cook recipe is a great use for Farmers Market and garden veggies!

  • Total Time: 10 minutes
  • Yield: 12 Servings 1x

Ingredients

Units Scale
  • 10 –12 Asparagus Spears
  • 1 pound of Radishes (about 10 to 12 radishes) with or without greens, see notes) or about 1 cup of radishes
  • 1/2 pound of Sugar Snap Peas (about 30 to 45 snap peas, see notes) or about 1 cup
  • 10–12 leaves of Radicchio
  • 10 to 12 small Carrots (about 2 pounds, with or without greens, see notes)
  • 1 Baguette, sliced into rounds or about 40 to 50 crackers

Instructions

  1. Start by rinsing the vegetables under cool water and gently pat dry with paper towels.
  2. Trim the bottom end of the asparagus spears to remove any dry ends. Set aside until ready to assemble the platter.
  3. The radishes may be served whole with the greens still on, or greens removed and cut into slices (see notes).
  4. Try to remove the string from along the edge of the sugar snap peas if you can before adding them to the platter. If you can't remove them its ok, but they are a little more pleasant to eat if its removed.
  5. Carefully remove about a dozen leaves from the head of radicchio (the rest can be added to a salad). See notes for more suggestions.
  6. Peel the carrots using a vegetable peeler. Not only does it make for a nicer appearance, but you ensure that all the dirt has been removed from the carrots.
  7. Assemble the platter. You can group the veggies by type, or by color, whatever you prefer. Add the baguette slices or crackers to the platter, placing them where you like. There are no rules here. Add your favorite dip and serve!

Notes

Radishes- If the radishes have nice vibrant greens on them that are not wilted or browning, you can leave them on, they make a nice presentation. If you can't use the greens that's ok. The radishes can be left whole or sliced. Try to find multiple colors for your radishes if you can, it brightens up the plate.

Carrots- Try to find carrots that are on the smaller and thinner side, this way they can be left whole. This not only means less chopping, but the whole carrots are really pretty! The carrot tops are kind of long and cumbersome, so I recommend trimming most of it off, and just leaving an inch or two of stem.

Asparagus- You definitely want thin stalks. They are the most tender and taste great raw. Anything larger will be too tough and woody.

Sugar Snap Peas-

  • Author: Amy at The Copper Table
  • Prep Time: 10 minutes
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Category: Appetizers and Drinks
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 24
  • Sugar: 2
  • Sodium: 24
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 5
  • Fiber: 2
  • Protein: 1
  • Cholesterol: 0

Find it online: https://thecoppertable.com/spring-crudite-platter/