Tri-Color Crudités comprised of fresh vegetables can be served any time of year. It is a delicious, fresh and light appetizer, especially before a hearty main course.
Ingredients
Dressing
- 1/4 cup red wine vinegar
- 3 tbsp Dijon mustard
- 1/2 cup olive oil
- 2 tbsp fresh basil leaves thinly sliced
- 1 tsp fresh rosemary finely chopped
Vegetables
- 1/2 English cucumber cut in half and thinly sliced
- 2 tsp kosher salt
- 3 medium beets uncooked, peeled and grated
- 2 large carrots grated
- 2 small zucchini grated
- 1 bunch radishes short stem left in each radish
Instructions
- Gather all ingredients before starting the recipe.
- Make dressing by combining 1/4 cup red wine vinegar, 3 tbsp Dijon mustard, 1/2 cup olive oil, 2 tbsp fresh basil leaves and 1 tsp fresh rosemary finely chopped Shake well to combine.
- Peel and thinly slice 1/2 English cucumber English season with kosher salt and combine with 1 tbsp of the dressing in its own bowl,
- Peel and grate 3 medium beets in their own bowl and toss with a tbsp of dressing.
- Peel and grate 2 large carrots in their own bowl and toss with a tbsp of the dressing.
- Peel and grate 2 small zucchini in their own bowl toss with a tbsp of the dressing.
- Prepare one bunch of small radishes by trimming off all but a small stem with leaves
Plating
- Place the radish in the center of a serving plate and surround it with individual mounds of each vegetable.
