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Crudité Board

A well-crafted board is not just an appetizer, it's a work of art! After all we eat with our eyes first.

When assembling your crudité, think of how it can double as décor.

I reach for vibrant, colourful varieties with different shapes and textures, and be sure to cut various sizes for visual interest. I love the balance between meticulously crafted yet seemingly effortless; it's essential for it to remain inviting and approachable.

Serve with a hummus or spread, below I am sharing a zesty lemon white bean dip.

The variety of vegetables used here:


white asparagus

French radishes

watermelon radishes

heirloom carrots

snap or snow peas

edible flowers

Butter Dipped Radishes

When in the south of France, radishes are often served along side butter and seasonings as an amuse bouche,

known as "radis au beurre".

The peppery crunchy root vegetable complements the creamy richness of the butter perfectly.

I am very fond of this tradition and thought it would be enjoyable to incorporate as an element to the board.

Here is how its done


Melt room temperature unsalted butter slowly in a microwave or over a double boiler until it appears to still have a mound not yet melted.

Using a whisk, stir the mound of butter that is still solid into the melted parts. It should appear opaque and not translucent. If you have melted it too far, let it set up slightly in the fridge and whisk again.

When you have the consistency just right, which you can view here, dip your radishes and then lay on a parchment lined pan, sprinkle with fleur de sel or sea salt.

Set in the refrigerator.

Lemon White Bean Dip

Mis en Place

1-15 Oz. Can of White Beans, drained and rinsed

1/4 C. Tahini

Zest of 1 Lemon

Juice of 1 Lemon

2 Garlic Cloves, minced

1 Tbsp. Olive Oil

1/4 C. Dill or Parsley

1/2 Tsp. Sea Salt



Combine all ingredients in a food processor and blend until smooth.

Adjust seasoning.

When serving, pour a generous drizzle of olive oil over top and garnish with additional herbs and flowers.


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