Farmers Market Summer Crudités
This no-fuss and easily assembled crudités is a quintessential celebration of summer and is created from the seasonal bounty of local organic produce at our farmers market. Meandering though the market, taking in the vibrant colors of the summer, meeting local farmers and tasting samples adds to the joy of this infinitely adaptable recipe.
Farmers Market Summer Crudités
Ingredients
For the Vegetables
- 1 small bunch carrots, sliced into long wedges
- 1 head Romanesco broccoli, cut into bite-size florets
- 1 yellow beet, shaved on a mandoline
- 4-6 persian cucumbers, sliced into long wedges
- 1 large handful sugar snap peas
- 1 bulb fennel, shaved on a mandoline
- 2 bunches assorted small radishes
- 1-2 watermelon radishes, shaved on a mandoline
- 4 baby gem lettuces, sliced in half or quarters
- 3 small purple artichokes, cooked ahead and chilled
- 1 bunch asparagus, trimmed, blanched ahead and chilled
For the Salmon Dip
- 15 ounces smoked California King Salmon, gently pulled apart and shredded with a fork
- 3 scallions, white portion only, finely chopped
- ¼ cup dill, finely chopped
- 2 teaspoons lemon juice, freshly squeezed
- ⅔ cup sour cream, organic
- ⅔ cup mayonnaise, organic
- ½ teaspoon freshly ground black pepper
For the Vinaigrette
- ¼ cup Yuzu Sideyard Shrub, local fruit vinegar (www.drinksideyard.com)
- ½ cup olive oil, extra virgin
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
- Coarse salt
- Freshly ground black pepper
Instructions
- Wash and prep the vegetables, then prepare dip and vinaigrette.
To Make the Salmon Dip
- In a small bowl shred the salmon. In a separate bowl mix the remaining ingredients. Once the sour cream and mayonnaise are smooth, gently fold in the smoked salmon. Be careful not to over stir and break the salmon as you want to keep it shredded rather than make it into a paste.
To Make the Vinaigrette
- Whisk all ingredients together, taste and adjust seasoning. Assemble your crudités by placing a bowl filled with your smoked fish dip on one area of the platter and a bowl of vinaigrette on another. Next, neatly arrange the vegetables around the two bowls on your platter and serve.
To Make Ahead
- Assemble the vegetables on the platter and cover with a damp tea towel in the refrigerator until you are ready to serve. You may prep vegetables and store up to one day ahead as long as the towel remains damp. The vinaigrette and dip may be made and chilled a few days in advance. Simply bring the vinaigrette to room temperature about 20 minutes before you serve the crudités.
Jane Chapman
Jane Chapman is a Santa Barbara native, has a lifetime of experience in the kitchen and recipe development and has worked in the restaurant business for over 20 years. She prides herself on simple, delicious and approachable recipes to encourage the burgeoning home chef. Her newest venture, The Communal Table Santa Barbara, curates intimate events for women combining food and conversation. Her goal is to create authentic community and connection one meal at a time. To learn more or attend one of her events, visit CommunalTableSB.com.
