Crudité

Apr 09, 2025

Crudité

'Enjoying a crudité plate is like drinking water after you’ve forgotten to do it but then you realize how badly you needed it. When you put one of these delights in your mouth, you’ll instantly realize what you’ve been missing. I guess that could go in a lot of different directions, but I’m hoping you know what I mean here.' – Derby at Home Chef Joshua Weissman

Prep time: 20 minutes

Cook time: 3–4 minutes

Serves: 4

Ingredients:

• 1 medium red bell pepper
• 1⁄4 cup (30g) toasted pine nuts
• 1⁄4 cup (60ml) lemon juice, plus, more to taste
• 8 garlic cloves
• 1 tbsp (15ml) water
• Kosher salt, to taste
• 1⁄2 cup (125ml) vegetable oil
• Crushed ice, for serving
• 3 medium carrots, peeled and shaved 1⁄4 in (0.7cm) thin lengthwise on a mandoline
• 2 small golden beets, peeled and shaved into 1⁄4-in (0.7cm) rounds on a mandoline
• 4 French radishes, shaved 1⁄4-in (0.7cm) thick lengthwise on a mandoline
• 1 head endive, leaves individually separated
• Flaky finishing salt (Maldon or Jacobsen recommended)

Instructions:

1.          Place the bell pepper directly on top of a stovetop burner. Turn the burner to high heat, and char the entire pepper, using tongs to rotate the pepper frequently. Place the charred pepper in a medium bowl, cover with plastic wrap and set aside for 5 minutes.

2.        After 5 minutes, use a hand towel to wipe off the charred skin. You’re definitely going to have to wash that towel, so I’d suggest not using a white towel. Alternatively, you can use a paper towel.) Remove the core and seeds from the bell pepper.

3.         Place the bell pepper flesh in a highspeed blender. Add the pine nuts, lemon juice, garlic, water, and kosher salt to taste. Blend on high until as smooth as possible. If it’s too thick to vortex in your blender, add additional water 1 tablespoon (15ml) at a time until it catches on the blade.

4.         When smooth, carefully and gradually stream in the vegetable oil while the blender is still running. If it thickens too much to blend, add additional water 1 tablespoon (15ml) at a time until it continues blending. When the mixture is as smooth as possible, transfer it to a medium bowl and season to taste with additional salt and lemon juice as needed.

5.          Fill a large shallow bowl all the way to the brim with crushed ice. Nestle the vegetables in the ice so they stand up, arranging them nicely. Top with a generous sprinkling of flaky finishing salt. Serve with the sauce on the side for dipping.