Crudites are the most common appetiser in the French area of Provence (south-east France). It is an appetising and pleasant way to celebrate the food of this region of the Mediterranean.
It is a great way to start an anti aging meal, giving you an abundance of anti oxidants, vitamins, minerals and fibre.
Arrange a rainbow of the following raw vegetables on a platter to show off the bright colours and varying crunchy textures:
lettuce, endive or chicory leaves, or rocket and watercress, dressed with plenty of olive oil, a little vinegar, salt and pepper and lots of chopped fresh herbs such as parsley, chives, basil and chervil
shredded white or red cabbage, again dressed as above
whole radishes
sticks of celery
strips of fennel
slices of cucumber
strips of carrot
small florets of cauliflower
small florets of broccoli
sliced mushrooms
spring onions
quartered tomatoes
strips of red pepper
whole mange tout peas
whole small fine green beans
You can serve these crudités with a bowl of mayonnaise or garlic mayonnaise (aioli).
