Vegetable Tray Recipe
Fresh cut crudités, beautifully arranged served with ranch dressing
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Ingredients
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Vegetables
Ranch Dressing
Method
Vegetables
- 1
Wash and trim
Thoroughly wash all vegetables under cold running water. Pat dry with clean kitchen towels or paper towels. Trim ends from carrots and celery; remove leaves from celery and reserve small leaves for garnish if desired. Trim stem ends from broccoli and cauliflower and separate into bite-size florets.
- 2
- 3
Prepare celery
Trim celery stalks into 3-inch sticks. If ribs are thick, slice them in half lengthwise to make easier-to-eat pieces.
- 4
Slice cucumbers and peppers
Trim cucumber ends and cut into sticks or 1/2-inch rounds (sticks recommended for dipping). Core bell peppers, remove seeds and membranes, and cut into 3-inch strips.
- 5
Prep tomatoes, peas and radishes
Leave cherry tomatoes whole. Trim snap peas if needed and remove any strings. Halve or quarter radishes if large so pieces are bite-size.
- 6
Blanch broccoli and cauliflower (optional)
For a slightly tender texture and brighter color, blanch broccoli and cauliflower: bring a large pot of salted water to a boil, add florets for 30–60 seconds, then immediately transfer to an ice bath to stop cooking. Drain and dry thoroughly.
- 7
Arrange on tray
Choose a large shallow platter or tray. Place a small bowl or ramekin for the ranch dressing in the center or slightly off-center. Neatly arrange vegetables around the bowl in groups by type and color for contrast (carrots, celery, peppers, cucumbers, broccoli, cauliflower, tomatoes, snap peas, radishes). Tuck small sprigs of fresh parsley between groups for garnish.
Ranch Dressing
- 8
Mix base
In a medium bowl, whisk together mayonnaise and sour cream until smooth.
- 9
Add buttermilk and seasonings
Whisk in buttermilk until the dressing reaches a dip-like but pourable consistency. Add chopped chives, parsley, dill, garlic powder, onion powder, lemon juice, salt, and pepper. Stir until evenly combined.
- 10
Adjust and chill
Taste and adjust seasoning: add more salt, pepper, or lemon juice as desired. If you prefer a thinner dressing, add up to 1–2 tablespoons more buttermilk. Cover and refrigerate for at least 15 minutes to allow flavors to meld (up to 2 hours).
- 11