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Mediterranean

Crudités

A French apéritif plate of raw vegetables cut into batons and florets, served ice-cold with a sharp mustard vinaigrette for dipping. Nothing is cooked, so everything depends on the freshness of the vegetables and the balance of the dressing.

SnacksSides8g+ fibreUnder 30 min
25 minEasy499 kcalper serving
Crudités

Method

  1. Make the vinaigrette first so the shallot can soften in it: in a small bowl whisk 2 tsp of red wine vinegar with 0.5 tsp of Dijon mustard, 0.5 finely chopped shallot, a good pinch of fine sea salt and a few turns of black pepper until the salt dissolves.
  2. Whisking constantly, dribble in 1 tbsp of extra virgin olive oil so the mustard emulsifies the dressing to a glossy, slightly thickened sauce. Stir in 1 tsp of snipped chives, taste and adjust with a little more salt or vinegar. Set aside at room temperature.
  3. Fill a bowl with cold water and plenty of ice. Peel 1 carrot and cut it into batons roughly 7 cm long and 1 cm thick; de-string 1 stalk of celery with a peeler and cut it into batons the same size.

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Per serving

499kcal
15gprotein
37gcarbs
33gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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