Stay on theme with whatever celebration you're having with an easy-to-assemble crudité platter. For our lemon-themed party we focused the palette on sunshine-y, citrus-y hues with finds from farmers' market. We selected yellow cherry tomatoes, yellow squash, yellow bell pepper and golden beets (that we roasted). Make these veggies easy for your guests to eat by slicing them into thin, but sturdy slices (hello, dip!). You can save time by cutting these up the day before and storing in zip-top bags in the fridge with a damp paper towel folded inside the bag. When you're ready to plate, arrange veggies in groups for biggest visual impact.
Next, the most important part: the dip! We made a homemade 'aoili' by doctoring up some mayo with lemon zest, lemon juice, basil, chives, garlic salt and a little pepper.
- 1/2 cup mayo
- zest and juice of 1 lemon
- 4 leaves of basil, chiffonade
- 4 chives, chopped
- 1/4 - 1/2 teaspoon garlic salt, to taste
- pepper, to taste
Mix all ingredients together and you're done!
**All photos by Felicia Lasala