Plat de Crudités | Milkbottle

Plat de Crudités

Cap Ferret

There are as many varieties of this dish as there are vegetables in the garden. A ‘plat de crudités’ may include mounds of grated carrot, tomato, green beans, beets, sliced potatoes, radishes, olives, chopped fennel, sliced celery, celery root in remoulade sauce, Belgian endive, raw mushrooms, cooked lentils, steamed leeks, steamed or raw cauliflower, chopped green or red pepper, asparagus tips, peas, melon, whatever.  Just keep in mind that crudité is a seasonal dish, don’t put asparagus on a plate in autumn. A vinaigrette sauce is France’s most widely used sauce for dressing salads and vegetables.


Plat de crudités
1 large carrot
1 cooked beet
2 small potatoes
1/2 clove garlic, finely minced
2 handfuls arugula
1 egg
fresh herbs, finely snipped: parsley, cilantro, dill, chives or basil
salt and freshly ground black pepper
2 tbsp vinaigrette sauce
pinch of salt
3 tsp olive oil
freshly ground black pepper

Peel and grate the carrot.
Peel and slice the beet, mix with the minced garlic.
Peel the potatoes, boil or steam until just tender, slice into rounds.
Wash the arugula and spin dry.

Place the egg in a pot of cold water over high heat.
From the moment the water boils cook exactly 5 minutes, then drain and cover the egg with cold water. Repeat.
Let the egg rest a few minutes.
Peel and slice in half.

Place small mounds of each vegetable on individual plates, with the egg halves in the middle. Season with salt, pepper and vinaigrette.
Sprinkle with fresh herbs
Vinaigrette sauce

1 heaping tsp. Dijon mustard
1 tbsp red wine vinegar
pinch of salt
3-4 tbsp olive oil
freshly ground black pepper
Mix the mustard and vinegar together in a small bowl. Add the salt. Now add the oil little by little, stirring constantly so that it emulsifies to form a thick sauce like a mayonnaise. Grind in some black pepper.

Image: John Dummer via Taverne Agency. Recipes: Leonoor Ottink

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