Vegetable Crudite Plate

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The ingredient of Vegetable Crudite Plate

• 1 small telegraph cucumber or 1 2 large halved lengthways seeds removed sliced
• 1 tablespoon creme fraiche or sour cream
• 2 carrots grated
• 4 baby beetroot steamed for 20 minutes or 4 canned whole baby beetroot well drained cut into wedges
• 150g thin green beans trimmed blanched in boiling salted water for 2 minutes
• 1 red onion thinly sliced
• 200g mixed baby salad leaves mesclun
• 4 small tomatoes quartered
• 1 bunch chives trimmed
• 4 hard boiled eggs peeled halved
• crusty bread to serve
• 1 tablespoon dijon mustard
• 1 tablespoon white wine vinegar
• 1 2 cup 125ml sunflower oil

The Instruction of vegetable crudite plate

• sprinkle cucumber with 2 teaspoons salt set aside for 5 minutes rinse and drain then pat dry with paper towel
• meanwhile for the vinaigrette whisk mustard and vinegar in a bowl with 100ml warm water salt and pepper gradually whisk in oil to form a smooth vinaigrette
• place 1 tablespoon of vinaigrette in a bowl with the cucumber and creme fraiche season toss and set aside
• toss the carrot and beetroot separately with 1 tablespoon vinaigrette each
• to serve divide all the vegetables salad leaves chives and egg among plates or place on a large platter serve with crusty bread and remaining vinaigrette to dip or drizzle over the vegetables

Nutritions of Vegetable Crudite Plate

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