Crudité Gf Recipe
Radicchio, Heirloom Carrot, Cauliflower, French Onion
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Ingredients
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BAR BITES
Method
BAR BITES
- 1
Prep Radicchio
Remove any damaged outer leaves from the radicchio head. Rinse under cold water, pat dry, and tear or slice into thin ribbons to create vibrant, crunchy spears for dipping.
- 2
Prep Carrots
Trim the ends, peel if desired, and cut the carrots into uniform batons about 3–4 inches long for easy grabbing.
- 3
Prep Cauliflower
Break the cauliflower into small florets. Rinse, pat dry, and cut larger florets in half so all pieces are bite-sized and dip-friendly.
- 4
Prep Onion
Thinly slice the French onion. If preferred, soak the slices in cold water for 5 minutes to mellow the bite, then pat dry.
- 5
Make Dip Base
In a small bowl, whisk together the plain Greek yogurt and lemon juice until smooth and velvety.
- 6
- 7
Plate and Serve
Arrange radicchio ribbons, carrot batons, cauliflower florets, and onion slices on a shared platter. Spoon or ladle the herbed yogurt dip into a small bowl at the center. Serve immediately as a gluten-free BAR BITES crudité platter.
