European
France - Starters
Crudités with Dijon Vinaigrette
Chef's Menu Description
Classic French bistro starter platter: crisp garden radishes, shredded carrots, cucumber ribbons, and cherry tomatoes served with a sharp homemade Dijon mustard vinaigrette.
Ingredients
- • 200g French breakfast radishes, trimmed
- • 2 large sweet carrots, finely grated (carottes râpées)
- • 1 English cucumber, sliced or ribboned
- • 150g cherry tomatoes on the vine
- • Dijon vinaigrette: 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, 6 tbsp extra virgin olive oil, 1 shallot (minced), salt, black pepper
Preparation Steps
1
Phase 1
Wash, peel, and cut fresh vegetables into elegant bite-sized pieces and ribbons.
2
Phase 2
Toss grated carrots with 1 tbsp of the vinaigrette and let marinate for 15 minutes to soften.
3
Phase 3
Whisk Dijon mustard, minced shallot, and red wine vinegar in a small bowl. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper.
4
Phase 4
Arrange the colorful vegetables in distinct clusters on a serving platter with the vinaigrette in a ceramic bowl for dipping.