Brix Garden Vegetable Crudité Recipe

Wash and trim

Rinse all vegetables under cold running water. Trim carrot ends, peel if desired. Trim radish tops and root tips; reserve some radish greens if very fresh for garnish. Trim the stems from the cauliflower and separate into bite-sized florets. Trim root ends from baby turnips and peel thinly if the skin is tough.

Cut and arrange

Cut carrots into 3–4 inch sticks (matchstick thickness or slightly thicker for crunch). Halve or quarter radishes lengthwise depending on size. Slice the cucumber into 3–4 inch batons or long thin rounds. Keep cauliflower as small florets. Halve baby turnips lengthwise if about 1.5–2 inches, or quarter larger ones. Pat all vegetables dry with paper towels to remove moisture so they stay crisp.

Season lightly

Place prepared vegetables in a large bowl or on a serving platter. Drizzle 1 tablespoon extra-virgin olive oil over cauliflower and carrot pieces and toss gently to coat—this keeps them from drying and brings out flavor. Sprinkle 1/2 teaspoon sea salt evenly over the vegetables and toss once more. Add mixed baby greens to one side of the platter if using.

Chill

Cover and chill the platter or transfer vegetables to chilled serving bowls for 15–20 minutes if not serving immediately to maintain crispness. Remove from fridge 5 minutes before serving to take the chill off slightly.

Mash black garlic

Place the peeled black garlic cloves in a small bowl or mortar and mash them with the back of a spoon or pestle until a smooth paste forms. Black garlic is very soft and sweet; mashing releases its umami flavor.

Combine base ingredients

In a medium bowl, whisk together the white miso paste and Greek yogurt until smooth and fully combined. Add the mashed black garlic and whisk until incorporated.

Add seasonings and emulsify

Whisk in the lemon juice, rice vinegar, soy sauce, and honey (or maple syrup). While whisking, slowly stream in the 2 tablespoons extra-virgin olive oil to emulsify and create a silky texture. If the sauce seems too thick, whisk in up to 2 tablespoons water, 1 tablespoon at a time, until you reach a dipping consistency.

Finish and taste

Stir in 2 teaspoons finely chopped chives. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, then taste and adjust — add a little more lemon for brightness, honey for sweetness, or soy for umami as needed. The miso and black garlic are already savory, so adjust sparingly.

Chill briefly

Cover and chill the sauce for at least 10 minutes to let flavors meld. If preparing ahead, the sauce can be refrigerated up to 3 days; bring to near serving temperature and stir before serving.

Spoon the black garlic miso dipping sauce into a small shallow bowl or ramekin and place it in the center or side of the vegetable platter.

Neatly arrange the vegetables around the sauce in groups — carrot sticks, cucumber batons, cauliflower florets, radish halves, and turnip pieces — creating color contrast and easy access. Scatter reserved radish greens and the remaining chopped chives over the platter for a fresh look, and tuck a few lemon wedges at the edge for guests who want brightness.

Serve immediately. Provide small tongs or toothpicks for picking vegetables. Leftover vegetables can be kept refrigerated in an airtight container for up to 2 days; sauce keeps 3 days refrigerated.