Culinary Technique - Crudités
Raw vegetables are vegetables in their most natural state. They are usually eaten raw as hors d’oeuvres, sometimes served with a zesty dipping sauce. Various raw vegetables can also be served in a salad. Rinse them thoroughly under cold running water, and then give free rein to your creativity. Slice up the vegetables into ribbons, strips, or cubes. Cut, tear or chop up the leaves of leafy greens. Vegetables should be as fresh as possible and used as soon as possible after purchasing them. The longer they stay in the fridge or pantry, the more they’ll lose their taste and firmness.
- Clean and wash the vegetables. Chop them up according to the way in which you are serving them.
- If needed, season them with a good olive oil or any other flavoured oil, with a light vegetable mayonnaise (Légumaise®) or any other dressing.