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Classic Crudités

These crudités are a wonderful way to enjoy autumn vegetables and fruit, and the arrangement makes a beautiful presentation for a buffet.

Ingredients:

  • 1/4 cup plus 1 Tbs. fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 1 carrot, peeled
  • 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, root end kept intact
  • 8-oz. piece of Parmigiano-Reggiano cheese

Directions:

In a small bowl, whisk together the 1/4 cup lemon juice, the olive oil, salt and pepper. Transfer the vinaigrette to a small serving bowl and set aside.

Using a mandoline, julienne the carrot, celery root and jicama, keeping each separate. Using the mandoline, thinly slice the fennel, pear and apple, keeping each separate. In a small bowl, combine the pear, apple and the 1 Tbs. lemon juice and toss to mix.

Arrange the carrot, celery root, jicama, fennel, pear, apple, radicchio, endive and cheese on a platter. Accompany with the lemon vinaigrette and a sharp cheese knife.
Serves 6 to 8.
Williams-Sonoma Kitchen.