All-Green Crudités Basket / Carrie Crow
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All-Green Crudités Basket

This is a fresh way to offer a healthy opener to dinner. Watch the basket come together!
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Appetizer
Cuisine: French
Servings: 8 Servings
Author: Katie Workman


  • String beans or haricot verts ends trimmed and blanched (see Note)
  • Cucumber cut into sticks
  • Fennel sliced into thin vertical slices
  • Broccoli florets blanched (see Note)
  • Celery sticks
  • Green pepper cored seeded and sliced
  • Endive large leaves cut in half vertically


  • You can use a basket, a bowl, or a box to arrange and present the vegetables. You can also lay them out on a platter. Just group them in large or small clusters, and nestle them closely to one another so that they remain upright.


Blanching Vegetables

Blanching both brings out the bright color of the vegetables, and also cooks tough vegetables just a little bit so they retain their crunch, but don’t taste so “raw”.
To blanch vegetables, bring a large pot of salted water to a boil. While the water is coming to a boil, fill a large bowl with ice water. When the water is boiling, plunge the vegetables (such as green beans and broccoli florets), into the water and cook for 1 minute. Drain and then transfer to the ice water bath and let cool completely. Drain.