Spring Crudités with Lemon-Cilantro Vinaigrette

Spring Crudités with Lemon-Cilantro Vinaigrette

These Spring Crudités with Lemon-Cilantro Vinaigrette include blanched asparagus, rainbow carrots, and Brussels sprouts seasoned with sea salt and garnished with fennel fronds.

Spring Crudités with Lemon-Cilantro Vinaigrette
Makes 6 servings
  • 1 bundle jumbo asparagus, blanched
  • 2 (8-ounce) bags miniature rainbow carrots, blanched
  • 1 (8-ounce) bag Brussels sprouts, trimmed, cut in half, and blanched
  • 1 (8-ounce) bag radishes, trimmed and cut in half
  • 1 head fennel, sliced
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • Lemon-Cilantro Vinaigrette (recipe follows)
  • Garnish: fresh fennel fronds
  1. Arrange vegetables on a platter, and season with salt and pepper. Drizzle with ¼ cup Lemon-Cilantro Vinaigrette. Garnish with fennel fronds, if desired. Serve with any remaining vinaigrette.

Lemon-Cilantro Vinaigrette
Makes about 1¼ cups
  • ¼ cup white-wine vinegar
  • 2 tablespoons minced shallot
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon sugar
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • ¾ cup extra-virgin olive oil
  1. In a small bowl, combine vinegar and shallot. Let mixture sit for at least 15 minutes.
  2. Add lemon zest, lemon juice, cilantro, sugar, salt, and pepper. Whisking constantly, gradually add olive oil, a little at a time. Refrigerate for at least 2 hours before serving. If mixture separates, whisk to combine. Vinaigrette can be stored, refrigerated, in an airtight container for up to 3 days.

For more spring-inspired recipes, see “The Call of Spring” on page 75 of the March/April 2013 issue.  This issue is no longer available in our shop or in the Hoffman Store.

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