How to Make a Beautiful Vegetable Platter
Healthy vegetables have never looked so enticing
Preparing a beautiful and delicious vegetable platter is an art every hostess will want to master at some point. Otherwise, you will find yourself eating half a wheel of brie 45 minutes into your next dinner party. So how do you make a plate full of vegetables really sing? The key lies in the quality of your produce. Forgot the shopping list; at the farmer’s market or your local Whole Foods, you want to be looking for the freshest, most enticing vegetables possible. There’s no rule book that says you must include cherry tomatoes. Choose vegetables that are in season and at their peak, in a range of colors (the more vibrant the better). Here are a few other tips to an Insta-worthy vegetable platter.
Prep your veggies like a pro
- To increase the crispness of a radish, soak them in iced water for a couple of hours. Wash them by rubbing away dirt with your fingers under cold running water. Always prepare radishes just before using, as they loose their potency when cut.
- Root vegetables like carrots and radishes look best when you leave a little bit of the stem on them. Buy them fresh; it may save a few minutes to buy those baby carrots that have been pre-peeled but they will never taste as good.
- To bring out the color of brightly hued vegetables like carrots and snap peas, briefly blanche them in boiling hot water and then submerge them in a bowl of ice water.
- To make quick work of cucumbers, use an apple slicer to turn them into match sticks.
Make an Awesome Dip
Made with greek yogurt instead of sour cream, this Greek Goddess recipe from The New York Times is as delicious as it is healthy
- ½ cup packed fresh dill
- ½ cup packed fresh mint
- ½ cup packed fresh parsley
- ⅓ cup packed fresh basil
- 2 garlic cloves, chopped
- 2 scallions, white and green parts, sliced
- 1 ½ tablespoons freshly squeezed lemon juice
- Pinch kosher salt, more to taste
- ½ cup extra virgin olive oil
- ½ cup crumbled feta cheese
- ½ cup Greek yogurt
- ¼ cup mayonnaise, optional
- Raw chopped vegetables or pita chips, for serving
- Combine dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a Cuisinart and process until finely chopped.
- With motor running, drizzle in the olive oil until well mixed. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine. Scoop into a bowl and garnish with a fresh sprig of dill.