Crudité Platter with Roasted Garlic Aioli

Photo: James Baigrie; Styling: Lindsey Beatty

This is a great party platter to serve any time of year—just change the vegetables according to the season. In winter, blanch the vegetables (see directions below) to give them extra flavor and color.

Yield: Makes 8 to 10 servings
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  • 1 bunch baby carrots, peeled with about 1 inch of green tops left on
  • 1/2 head broccoli, cut into florets
  • 1/2 head cauliflower, cut into florets
  • 1/2 pound asparagus, trimmed
  • 1/2 pound green or wax beans
  • 1/2 pound fingerling (or small red) potatoes
  • 1 Belgian endive, leaves separated
  • Slices of orange, red, or yellow bell peppers, or 1 cup grape or cherry tomatoes
  • Sea salt
  • Roasted Garlic Aioli


  1. Blanch carrots by cooking in boiling salted water 1 minute or until they turn bright orange; remove from water with a slotted spoon or mesh strainer, and plunge into ice water to stop the cooking process. Drain and set aside; repeat process with broccoli and next 4 ingredients. (Broccoli and asparagus need to boil only about 30 seconds; potato takes about 10 minutes.) Arrange blanched vegetables on a platter with endive and bell peppers or tomatoes. Serve with a bowl of sea salt for sprinkling and a bowl of Roasted Garlic Aioli for dipping.
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