Mosaic Crudités Confetti

It looks fancy, but it is in fact sliced vegetables.

Serving Size: 2 (but I ate the whole thing with my fingers)

Mosaic Crudités Confetti / Sarah Crowder / Katie Workman /

I always want my food to look attractive and appetizing – much of the time this just entailed a handful of fresh herbs on the top of a chicken dish, or taking the time to line up the enchiladas pretty neatly in the pan, but sometimes I get just really inspired, especially when I realize that the produce the market is looking oh-so-fine, and that without doing much other than slicing it very thinly it will just about take your breath away.

Mosaic Crudités Confetti / Sarah Crowder / Katie Workman /

I’ve been crushing on my new little vegetable slicer pretty hard, and really this insanely gorgeous dish took 10 minutes to put together.  You can also use a sharp knife and a steady hand.

Mosaic Crudités Confetti / Sarah Crowder / Katie Workman /

So while it looks like something you might find in a museum restaurant, in the end, it’s really just sliced vegetables.  I debated what to call it: Mosiac Vegetable Confetti?  Vegetable Salad Confetti?  Crudite Carpaccio?

Don’t worry, this isn’t some foo-foo new trend on this blog.  It was just me playing with a new toy.  Now it’s back to chicken spring vegetable pot pie casseroles.

Mosaic Crudités Confetti


  • 5 radishes
  • 2 baby zucchini
  • 2 spring onions
  • 1 thin light green section of a baby leek
  • 4 carrots, mixed colors, peeled
  • Juice of one lemon
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground pepper to taste

1. Trim the vegetables, and slice them super thinly either with a sharp knife, or a mandoline, or this vegetable slicer. Spread the vegetables out on a serving plate.

2. Sprinkle over the lemon juice and drizzle over the olive oil. Season with salt and pepper. And that is that.

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