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This Summer Crudités recipe was part of an interview with Tastemakers Valerie Rice. Get other recipes and read the full story here!
Author and chef Valerie Rice says:
“When it comes to vegetable dishes, I like the organic and free atmosphere. Start with each type of vegetable on a plate (or chop it up to create a complete look to reduce it to an ordinary dinner dish) like a color wheel in color blocks. Hold a bunch of carrots (all facing the same direction) and toss the dish, letting it land naturally. Color blocking gives symmetry, while free-form mounds feel fresh from the garden. I’ve learned that when the dishes are tidy and too clean, it can be scary for guests to approach; a little imperfection is much more appealing.
To assemble a plate of crudités in the hot summer months, place cherry tomatoes, dragon tongue or beans, cucumbers, zucchini slices and sweet peppers on the ice. This will keep the vegetables very fresh and very crunchy.
Julie Robles is a wonderful chef and dear friend. This sweet guy shared it when my girls were little, and it’s really good that I basically want to drop my head in the bowl and lick it clean.
When the dipping is mixed, you can store it in a mason jar in the fridge for a week. This classic ranch is great as a dressing for greens or a bath for crudités. I think we always connect the ranch and the kids together, but I have to tell you, this is a dress of equal opportunity that everyone loves. Try it at your next dinner; your people will be worried.
Tip: It is easy to dry the herbs at home by ripping the leaves and placing them on a baking sheet until they have dried in the lowest oven setting (180 ° F and 200 ° F) for about 1 hour. ”
Reprinted with permission of Lush Life: Garden Food and Drink Valerie Rice-k, Prospect Park Books 2021
Photo credit: Gemma and Andrew Ingalls
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