Crudite Platter with Anchovy Lemon Dip

Appetizer | October 28, 2008 | By

By Danny

vegetable platter

Twist On A Crudite Tray

This is one of the appetizers we made for our recent cocktail party. It’s a twist on a traditional crudite platter in that the vegetables used are not what you would expect from a crudite tray. This platter uses haricot ver, asparagus, sugar snap peas, and cucumber! The best part is the dip—an anchovy lemon dip! It was divine! I’m usually bored by traditional crudite platters, so this is a nice twist.

Crudite recipe after the jump…

Crudite Platter with Anchovy Lemon Dip

1 pound thin asparagus
1/2 pound sugar snap peas
3 Kirby cucumbers
1/2 pound haricot ver

Have ready a bowl of ice and cold water. Trim asparagus and peas. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Return water in saucepan to a boil and blanch peas 30 seconds. Do the same for the haricot ver. Drain peas in a sieve and plunge into ice water to stop cooking. Drain peas well and pat dry. Cut cucumbers lengthwise into spears. Place on Platter.

Anchovy Lemon Dip

1 cup plus 2 tablespoons sour cream, divided
2 tablespoons water
1 (2-ounce) can flat anchovy fillets in oil, rinsed and drained
2 garlic cloves, finely chopped
1/3 cup mayonnaise
1 to 2 tablespoons fresh lemon juice

Stir together 2 tablespoons sour cream with water, anchovies, and garlic in a small saucepan, then cook at a bare simmer, whisking frequently, 10 minutes. Force through a fine-mesh sieve into a bowl.

Whisk in mayonnaise, 1/2 teaspoon pepper, 1/4 teaspoon salt, remaining cup sour cream, and lemon juice (to taste). Chill, covered, at least 1 hour and up to 2 days.

Both recipes found on