I loved the way this crudite turned out! I made it for a Stella and Dot Jewelry/Beauty Counter make up party I hosted last month. I often prepare too much food for this kind of casual girl’s night, so decided to keep things simple. However, simple doesn’t need to look plain. I tried hard to balance out the color of the vegetables on the crudite, along with their shapes. When I got to the jicama, I wasn’t quite sure how to slice it. Then I remembered I had purchased these great vegetable cutters from amazon and I had yet to break them out. They were the perfect solution as they transformed the jicama into decorative little discs, the perfect size for dipping. I combined bright clean olives on the platter along with my tahini and basil dressing, which is one of my most popular recipes on the blog and voila, Fancy Crudite.
Here is the link to the vegetable cutters:
And here is the link to my Tahini and Basil dressing:
As an side, I recently made the dressing with kale instead of basil, since when I took out my basil, it was totally slimey. I chopped about 2 cups of kale in the food processor and reduced the quantity of tahini and olive oil from 1/2 cup each to 1/3 cup each. The consistency was a little thinner, but really ideal for salad dressings etc.