Vegetable platter with vinaigrette (Assiette de crudités)

Assiette de crudités (French for “plate of raw vegetables”), is a simple plate of prepared seasonal vegetables. Great for serving as nibbles to share with friends, serve it with some good-quality mayo and crusty bread to make it more substantial.

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 4 free range eggs
• 4 heirloom tomatoes
• 100 g green beans
• 1 bunch asparagus, trimmed
• 1 yellow capsicum, thinly sliced
• 4 radishes, thinly sliced on a mandolin
• 60 g baby rocket leaves, trimmed
• 1 Lebanese cucumber, quartered
• 2 carrots, roughly grated
• 4 baby beets, cooked
• 8 anchovies (optional)
• 1 French baguette, good-quality whole egg mayonnaise, to serve

For the vinaigrette

• 1 tsp Dijon mustard
• 2 tbsp white wine vinegar
• ½ lemon, juiced
• 4 tbsp extra virgin olive oil

Instructions

1. Bring a large saucepan of water to the boil. Prepare the eggs for hard-boiling by pricking a hole in the base of each egg. Prepare an ice-bath by filling a large bowl of water with chilled water and ice cubes. When the water has come to the boil, add the eggs and cook for 8 minutes, then use a slotted spoon to transfer the eggs to the ice bath. Allow to cool, then peel.
   
2. To make the vinaigrette, in a large bowl, whisk together the mustard, vinegar and lemon juice. While continuously whisking, gradually pour the oil to form a thickened dressing.
   
3. Bring a second large saucepan of water to the boil. While the water is heating, thickly slice the tomatoes on a working surface, then sprinkle with salt and allow to stand for 5 minutes. Halve the peeled hard-boiled eggs. Once the water has come to the boil, blanch the green beans and asparagus before draining.
   
4. To serve, arrange all the ingredients for the assiette de crudités on a large serving plate. Dress with the prepared vinaigrette and serve with crusty French bread and a little mayonnaise.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Instant Dinners

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G