Crudités Vegetables with Remoulade Sauce
A fresh and crisp assortment of raw vegetables served with a creamy French-style remoulade sauce made with yogurt, mayonnaise, and Dijon mustard. Perfect as an elegant appetizer or healthy snack.
6 servings
2 hr 10 min
Be the first to rate this recipe
Ingredients
- •1 bulb fennel
- •1 bunch radishes
- •1 bunch young carrots
- •2 heads Belgian endive
- •2 whole Persian cucumbers
- •4 teaspoons kosher salt
- •¼ cup plain yogurt
- •¼ cup mayonnaise
- •1 tablespoons capers
- •1 tablespoon lemon juice
- •2 tablespoons Dijon mustard
- •1 tablespoon flat-leaf parsley
- •to taste kosher salt and pepper
- •to taste seasoning
Cooking Instructions
- 1.
In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day).
120 min
- 2.
In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.
10 min
