Crudité Platter With Dukkah

Name: Crudité Platter With Dukkah
Cuisine: African
Ingredients: 1 bunch radishes, cut in half or quarters depending on the size, or left whole if small; Cucumber spears or rounds; ¼ pound green beans, stem ends trimmed, blanched or steamed for 4 or 5 minutes; ½ pound carrots, cut in spears or diagonal slices; 1 jicama, cut in sticks or half-moons depending on the size; ¼ to ½ cup extra virgin olive oil (optional); About ½ cup dukkah (see recipe)

By Martha Rose Shulman

Updated February 14, 2019

Andrew Scrivani for The New York Times

Media 1 of 1

Total Time: 5 minutes
Rating: 4(26)
Comments: Read comments

You can make your own assortment of crudités depending on what’s available and pretty. Here’s one example.

Featured in: Dukkah: Nut and Spice Mixes for Seasoning and Snacking

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

1 bunch radishes, cut in half or quarters depending on the size, or left whole if small
Cucumber spears or rounds
¼ pound green beans, stem ends trimmed, blanched or steamed for 4 or 5 minutes
½ pound carrots, cut in spears or diagonal slices
1 jicama, cut in sticks or half-moons depending on the size
¼ to ½ cup extra virgin olive oil (optional)
About ½ cup dukkah (see recipe)

Ingredient Substitution Guide

Preparation

Step 1
Arrange the crudités on a platter and the dukkah in bowls or on small plates (plates may make dipping flat surfaces easier). Dip the crudités into the dukkah and enjoy, or sprinkle the dukkah over everything. You can also dip the vegetables into olive oil first, then into the dukkah. No double-dipping!