Crudités Recipe

Wash and prepare

Rinse all vegetables under cold running water. Pat dry with a clean towel or spin-dry salad greens to remove excess moisture.

Peel and cut carrots

Peel the carrots; cut each carrot in half crosswise, then slice each half lengthwise into 3–4 sticks about 3–4 inches long for easy picking.

Trim and cut cucumber

Trim the cucumber ends. For a decorative look, slice into 3–4 inch batons by halving lengthwise and cutting into quarters (or use a mandoline for uniform sticks). If skin is waxed, peel first.

Cut bell peppers

Slice bell peppers in half, remove seeds and membranes, then cut into 3–4 inch strips about 1/2 inch wide.

Prepare celery and radishes

Trim the celery stalks, remove any strings, and cut into 3–4 inch sticks. Quarter radishes lengthwise if large; leave small radishes whole or halve.

Prepare tomatoes and broccoli

Keep cherry tomatoes whole. Cut broccoli into bite-size florets and, if desired, briefly blanch (30 seconds in boiling salted water, then shock in ice water) for a slightly tender texture; drain thoroughly.

Assemble

Arrange the prepared vegetables on a large platter or divided board in groups by type for color and accessibility. Leave a well in the center or at one end for the dressing bowl.

Mince garlic and herbs

Peel and finely mince the garlic clove. Finely chop parsley, chives, and dill; measure as indicated.

Combine base ingredients

In a medium bowl, break up the Gorgonzola with a fork. Add Greek yogurt, mayonnaise, and buttermilk. Stir vigorously until mostly smooth; a few small crumble pieces of cheese are fine.

Add herbs and season

Add the chopped parsley, chives, dill, minced garlic, lemon juice, olive oil, salt, and black pepper to the bowl. Stir until well combined. Taste and adjust seasoning — add up to 1 tablespoon more lemon juice or a pinch more salt if needed.

Adjust consistency

If the dressing is too thick for dipping, thin with additional buttermilk, 1 teaspoon at a time, until it reaches a creamy yet dippable consistency. If too thin, fold in a little more crumbled Gorgonzola or a tablespoon of Greek yogurt.

Chill (recommended)

Cover and chill the dressing in the refrigerator for at least 20 minutes to let flavors meld. Bring to room temperature for 5–10 minutes before serving if very cold.

Spoon the Gorgonzola herb dressing into a small bowl and place it in the center of the vegetable platter (or serve alongside in individual ramekins). Sprinkle extra chopped herbs over the dressing for garnish if desired.

Serve the platter with toasted baguette slices or crackers on the side. Recommend serving immediately so vegetables remain crisp. Leftover dressing will keep in an airtight container in the refrigerator for up to 4 days.