Crunch Time

Crudités are traditional French appetizers consisting of
sliced or whole vegetables dipped in vinaigrette or dressing. Crudités most
often include raw vegetables although some prefer to blanch things like string
beans or wax beans. Crunchy crudités are as satisfying as chips any day and
offering them with a tasty homemade dipping sauce will keep your guests coming
back for more.

Crudites platters are perfect for summer entertaining
when you don’t want to serve a hot appetizer. They are often the prettiest
thing on a buffet! They can be prepped in advance and assembled on Shabbos for
seuda shlishis.

Start with an assortment of vegetables; seven to ten
different types in a variety of shapes, colors and textures.  Wash, trim,
peel and store in separate bowls before you start. Cut or break your larger
vegetables into smaller pieces that can be eaten in 2-3 bites.

Use any large platter or tray. Place the dip bowl in the
center. Leave the actual dip in the refrigerator until you are ready to serve.

Start in the middle and build out. Try to alternate colors
so that it’s well balanced and appealing. You want an over-abundance of
vegetables. Layer the vegetables so that it not only looks plentiful, but if
you take one thing, you won’t be left with a hole. Place the dip or dressing in
the bowl just before serving.

Adding edible flowers gives your platter a little burst
of color.

Alternately, you can serve individual crudités
“shooters.” Place a tablespoon of dressing in the bottom of a shooter or narrow
shot glass. Stand a variety of vegetable strips in it and serve on a pretty
tray.

Real Onion Dip

3 medium onions, 2 left in their skins, and 1 peeled

1/2 cup plus 2 tablespoons olive oil

2 cups mayonnaise

1 tablespoon white wine vinegar

2 teaspoons kosher salt

Freshly ground black pepper

2 scallions, checked and chopped

Preheat the oven to 425 degrees F.

In a roasting pan, rub the 2 onions in their skins with
the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45
minutes. Cool, peel the onions and set aside.

Meanwhile, finely dice the remaining onion. Preheat a
large skillet. Add the remaining oil and heat until hot. Add the diced onion
and cook, stirring occasionally, until it begins to lightly brown, about 5
minutes. Lower the heat to medium-low and continue to cook, stirring
occasionally, until golden brown, about 20 minutes more.

Strain the sautéed onions through a sieve. Reserve 1/4
cup of the onion oil and let it cool completely. Set aside.

Puree the roasted onions in a food processor. Add the
mayonnaise, vinegar, and salt, and pulse until smooth. While the motor is
running, drizzle in the 1/4 cup of reserved onion oil until incorporated.
Transfer the onion dip to a serving bowl and stir in the scallions. Refrigerate
until very thick, about 3 hours or overnight.  When ready to serve top with the sautéed onions.

Roasted Vegetable Dip

1 red bell pepper, cut in half, seeds removed

1 medium onion, sliced into thick rings

4 cloves garlic peeled

1 small zucchini, sliced thick

4 tablespoon light olive oil

Kosher salt

Freshly ground black pepper

1 cup mayonnaise

Preheat oven to 475 degrees.  Line a sheet pan with parchment paper a
silicone mat.

Place the vegetables in a bowl with the oil, salt and
pepper; toss to coat. Place the vegetables on lined pan and roast until they
are slightly charred, about 30 minutes, turning once or twice. Remove from oven
and cool.

Place in a food processor and process until slightly
chunky. Stir in the mayonnaise. Taste and add salt and pepper if necessary.