Name: Crudités Vegetables with Remoulade Sauce
Cook time: 15 minutes
Total time: 15 minutes
Yield: Makes 8 to 10 servings; dip makes 3/4 cup
Ingredients: 1 bulb fennel, sliced; 1 bunch radishes, trimmed; 1 bunch small young carrots, trimmed and peeled; 2 Belgian endive heads, trimmed and leaves separated; 2 small Persian cucumbers, quartered lengthwise; 4 teaspoons kosher salt; 1/4 cup plain yogurt; 1/4 cup mayonnaise; 1 tablespoons capers, rinsed and chopped; 1 tablespoon lemon juice; 2 tablespoons Dijon mustard; 1 tablespoon chopped flat-leaf parsley; Kosher salt and freshly ground pepper, to taste

Image may contain Plant Bowl Food Dish Meal and Vegetable

Crudités Vegetables With Remoulade SaucePhoto by Charles Masters, food styling by Chelsea Zimmer

A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.

DO AHEAD:

The vegetables can be prepared, covered, and refrigerated up to 1 day ahead of time. The sauce can be made up to 2 days ahead of time.

Recipe notes

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