This vibrant crudit platter features a trio of fresh green vegetables: broccoli florets, crisp green beans, and tender sugar snap peas. The vegetables are blanched to retain their bright color and crisp-tender texture, then shocked in ice water to stop the cooking process. They are served with a zesty lemon thyme vinaigrette made from white wine vinegar, fresh lemon juice, Dijon mustard, and olive oil. The dressing adds a tangy, aromatic finish that complements the natural sweetness of the greens. Perfect for summer gatherings, potlucks, or as a healthy side dish, this recipe is easy to prepare ahead of time. The vegetables can be chilled for hours, making it a stress-free option for entertaining. Serve on a large platter for an elegant presentation that highlights the freshness of the ingredients.
Green Crudites With Lemon Thyme Vinaigrette – Bon Appetit
Description
This vibrant crudit platter features a trio of fresh green vegetables: broccoli florets, crisp green beans, and tender sugar snap peas. The vegetables are blanched to retain their bright color and crisp-tender texture, then shocked in ice water to stop the cooking process. They are served with a zesty lemon thyme vinaigrette made from white wine vinegar, fresh lemon juice, Dijon mustard, and olive oil. The dressing adds a tangy, aromatic finish that complements the natural sweetness of the greens. Perfect for summer gatherings, potlucks, or as a healthy side dish, this recipe is easy to prepare ahead of time. The vegetables can be chilled for hours, making it a stress-free option for entertaining. Serve on a large platter for an elegant presentation that highlights the freshness of the ingredients.Ingredients
Directions
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In a medium bowl, combine white wine vinegar, lemon juice, minced shallot, grated lemon peel, and Dijon mustard.
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Gradually whisk in olive oil until the dressing is emulsified.
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Stir in salt and pepper to taste. Set aside.
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Bring a large pot of salted water to a boil.
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Add broccoli florets to the boiling water and cook until just crisp-tender, about 2 minutes.
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Remove broccoli with a slotted spoon and immediately transfer to a bowl of ice water to refresh.
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Add green beans to the boiling water and cook until crisp-tender, about 5 minutes.
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Remove green beans with a slotted spoon and refresh in the ice water.
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Add sugar snap peas to the boiling water and cook until just crisp-tender, about 2 minutes.
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Remove peas with a slotted spoon and refresh in the ice water.
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Drain all vegetables well. Wrap them in paper towels, place in a plastic bag, and refrigerate until well chilled.
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Arrange the chilled vegetables on a large platter.
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Stir minced fresh thyme into the vinaigrette.
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Spoon the vinaigrette over the vegetables and serve immediately.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 364.1kcal
- % Daily Value *
- Total Fat 40.3g62%
- Saturated Fat 5.6g28%
- Cholesterol 0.0mg0%
- Sodium 7343.9mg306%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 0.5g2%
- Sugars 0.3g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
The blanched vegetables can be prepared up to 8 hours ahead. Keep them wrapped in paper towels and refrigerated until serving to maintain crispness.
If using dried thyme, crumble it between your fingers to release the oils before adding to the vinaigrette.
