Crudite Platter with Chipotle Ranch Dressing

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 13m
  • Ready In : 28m
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Nutritional Info

This information is per serving.

  • Calories

    185 calorie
  • Fat

    15 grams
  • Saturated Fat

    3 grams
  • Carbohydrate

    10.5 grams
  • Fiber

    2.5 grams


  • Kosher salt, as needed
  • 1 broccoli stalk, trimmed into florets, about 3 cups
  • 8 ounces asparagus, stalks peeled, woody ends trimmed
  • 1 red bell pepper, seeded, and cut into strips
  • 1 red bell pepper, seeded, and cut into strips
  • 1 yellow bell pepper, seeded, and cut strips
  • 1 yellow bell pepper, seeded, and cut strips
  • 1 bunch radishes (with greens attached)
  • 2 kirby cucumbers, cut into spears
  • 2 cloves garlic
  • 1/2 teaspoon kosher salt
  • 1/3 cup mayonnaise
  • 2 tablespoons buttermilk
  • 1 tablespoon chipotle hot sauce
  • 3 tablespoons minced fresh cilantro leaves
  • 1 scallion (white and green parts), very thinly sliced
  • 1/2 teaspoon finely grated orange zest


Step 1

Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water and salt that as well. Drop the broccoli into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the broccoli into the ice water; this stops their cooking and sets their color. Cool, remove them from the ice water, and pat dry. Repeat with the asparagus, cooking 1 to 2 minutes depending on how thick they are.

Step 2

Arrange all the vegetables on a large serving platter and serve with the chipotle dip.

Step 3

For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.

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