Vegetable Crudites Recipe

Prepare vegetables

Wash all vegetables thoroughly under cold running water. Trim carrot ends and peel if desired. Trim celery and separate into sticks. Trim and cut broccoli and cauliflower into bite-size florets. Rinse sugar snap peas and trim strings if needed. Rinse radishes and slice thinly or halve depending on size. Rinse cherry tomatoes and pat dry.

Cut and shape

Peel or scrub carrots and cut into 3–4 inch batons (about 1/2 inch thick). Slice English cucumbers on the diagonal into 3–4 inch sticks, or into 1/2-inch rounds if preferred. Core bell peppers, remove seeds and membranes, then cut into 3–4 inch strips. Leave mini sweet peppers whole or halved lengthwise. If using lemon, cut into wedges and remove seeds.

Blanch (optional for broccoli/cauliflower)

If you prefer slightly tender florets, bring a pot of salted water to a boil. Blanch broccoli and cauliflower florets 30–45 seconds, then immediately plunge into an ice bath to stop cooking. Drain thoroughly and pat dry.

Arrange on platter

Select a large shallow platter or wooden board. Arrange vegetables in sections or radiating groups by color and shape for visual appeal (e.g., carrot batons, cucumber sticks, bell pepper strips, celery sticks, broccoli, cauliflower, sugar snap peas, cherry tomatoes, radishes). Keep vegetables roughly the same height for an even display. Add lemon wedges and sprinkle fresh herbs in the center for color.

Make ranch dressing

In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Add minced garlic, chopped chives, parsley, dill, lemon juice, Worcestershire sauce, salt, pepper, and optional hot sauce. Whisk until fully combined. Taste and adjust seasoning — add more salt, lemon, or buttermilk to reach desired tang and consistency (ranch should be pourable but thick enough to cling to vegetables).

Chill

Cover the bowl and refrigerate for at least 20 minutes to allow flavors to meld. If making ahead, store up to 48 hours in an airtight container.

Finish and transfer

Before serving, give the ranch a final stir. Transfer to a small serving bowl (or multiple small bowls) and drizzle with a teaspoon of olive oil and a light sprinkle of sea salt flakes if desired.

Scatter toasted seeds or nuts in a small pile on the platter or around the dip bowl for crunch. Lightly toss micro-herbs or remaining chopped parsley over the vegetables for a fresh look.

Keep the platter cool by placing it on a slightly chilled serving surface or replenish with fresh vegetables as needed. Serve immediately with the buttermilk ranch on the side for dipping.