Crudité Board


Crudité Board

Servings 8


Crudité Board:

  • green goddess dip (link to recipe above)
  • roasted beet dip (link to recipe above)
  • carrots, peeled and cut
  • yellow cauliflower florets
  • purple cauliflower florets
  • romanesco broccoli florets
  • assorted radishes, cut in wedges or sliced
  • asparagus spears, blanched
  • snap peas, blanched
  • cherry tomatoes
  • pita chips
  • crackers
  • small head purple cabbage (bowl)

Marinated Olives: (recipe below)

  • 2 cups assorted brined olives
  • ½ small orange, zested and juiced
  • ¼ teaspoon chili flakes
  • 3 bay leaves
  • 1-2 cloves garlic, peeled and slightly crushed (optional)
  • 2 sprigs fresh rosemary (optional)
  • 1 tablespoon olive oil


Crudités Board:

    To prepare cabbage bowl, peel back outer leaves of cabbage. Trim bottom of cabbage so it will sit flat. Cut a small circle in the top of the cabbage; hollow out about a third of the cabbage. Fill with favorite dip.

      Place small bowls on board. Fill gaps with veggies, pita chips and crackers.

        Marinated Olives:

          In a bowl, combine zest, assorted olives, orange juice, bay leaves, garlic and fresh rosemary; drizzle with olive oil and stir well.