Classic Crudités
This vibrant and refreshing salad is a celebration of fresh produce and bold flavors. Layers of crunchy julienned vegetables and fruits are beautifully arranged on a platter, highlighted by the salty richness of Parmigiano-Reggiano cheese. A zesty lemon vinaigrette ties it all together, adding a burst of citrusy brightness to each bite. It's a delightful combination of textures and tastes that will impress your guests and elevate any meal.
— Constant Cookbook
Ingredients
- 1/4 cup plus 1 Tbs. fresh lemon juice
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 carrot, peeled
- 1 small celery root, peeled
- 1 jicama, peeled
- 1 fennel bulb
- 1 Bosc pear, cored
- 1 Granny Smith apple, cored
- 1 head radicchio, cut into 1/2-inch wedges
- 2 endive, quartered, root end kept intact
- 8-oz. piece of Parmigiano-Reggiano cheese
Instructions
- In a small bowl, whisk together the 1/4 cup lemon juice, the olive oil, salt and pepper. Transfer the vinaigrette to a small serving bowl and set aside.
- Using a mandoline, julienne the carrot, celery root and jicama, keeping each separate. Using the mandoline, thinly slice the fennel, pear and apple, keeping each separate. In a small bowl, combine the pear, apple and the 1 Tbs. lemon juice and toss to mix.
- Arrange the carrot, celery root, jicama, fennel, pear, apple, radicchio, endive and cheese on a platter. Accompany with the lemon vinaigrette and a sharp cheese knife.
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