Main

Vegetable crudite plate

Name: Vegetable crudite plate
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small telegraph cucumber (or 1/2 large), halved lengthways, seeds removed, sliced; 1 tablespoon creme fraiche or sour cream; 2 carrots, grated; 4 baby beetroot, steamed for 20 minutes (or 4 canned whole baby beetroot, well-drained), cut into wedges; 150g thin green beans, trimmed, blanched in boiling salted water for 2 minutes; 1 red onion, thinly sliced; 200g mixed baby salad leaves (mesclun); 4 small tomatoes, quartered; 1 bunch chives, trimmed; 4 hard-boiled eggs, peeled, halved; Crusty bread, to serve; 1 tablespoon Dijon mustard; 1 tablespoon white wine vinegar; 1/2 cup (125ml) sunflower oil

Rate now

35m

Jump to recipe

Ingredients (14)

1 small telegraph cucumber (or 1/2 large), halved lengthways, seeds removed, sliced
1 tablespoon creme fraiche or sour cream
2 carrots, grated
4 baby beetroot, steamed for 20 minutes (or 4 canned whole baby beetroot, well-drained), cut into wedges
150g thin green beans, trimmed, blanched in boiling salted water for 2 minutes
1 red onion, thinly sliced
200g mixed baby salad leaves (mesclun)
4 small tomatoes, quartered
1 bunch chives, trimmed
4 hard-boiled eggs, peeled, halved
Crusty bread, to serve

Vinaigrette

1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/2 cup (125ml) sunflower oil

Method

1.

Sprinkle cucumber with 2 teaspoons salt. Set aside for 5 minutes. Rinse and drain, then pat dry with paper towel.
2.

Meanwhile, for the vinaigrette, whisk mustard and vinegar in a bowl with 100ml warm water, salt and pepper. Gradually whisk in oil to form a smooth vinaigrette.
3.

Place 1 tablespoon of vinaigrette in a bowl with the cucumber and creme fraiche. Season, toss and set aside.
4.

Toss the carrot and beetroot separately with 1 tablespoon vinaigrette each.
5.

To serve, divide all the vegetables, salad leaves, chives and egg among plates or place on a large platter. Serve with crusty bread and remaining vinaigrette to dip or drizzle over the vegetables.