Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
A generous squeeze of lemon and a sprinkle of salt is what distinguishes good crudités from bad. (That, and no baby carrots.) The pickles and raw vegetables here keep things light before a heavy meal (as in, this pork roast, polenta, and red wine spaghetti), but feel free to mix and match depending on whatever’s your favorite. Serve with this creamy Pine Nut and White Bean Dip and zippy Pistachio and Mint Pesto. These recipes are all from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.
Recipe information
Yield
8–10 servings
Ingredients
2–3
lb. mixed raw vegetables (such as endive, cauliflower, carrots, radishes, and/or fennel), cut into bite-size pieces
1–2
lb. mixed pickled vegetables
8
oz. mortadella or other pork charcuterie, thinly sliced
Grissini breadsticks, olives, and/or almonds (for serving)
½
lemon
Flaky sea salt
Preparation
Arrange raw and pickled vegetables, mortadella, and breadsticks on a large platter in an aesthetically pleasing way. Squeeze lemon over raw vegetables; season with sea salt. Serve with dips.