📝 About This Recipe
Elevate the humble vegetable tray into a sophisticated centerpiece with this vibrant collection of crisp, seasonal produce paired with a velvety, chef-grade ranch dressing. This recipe moves beyond the grocery store staple by utilizing an herb-forward, buttermilk-based dip that balances tanginess with the savory depth of fresh garlic and shallots. It is the ultimate celebration of texture and freshness, perfect for light snacking or as a refined appetizer for your next gathering.
🥗 Ingredients
The Signature Ranch Dressing
- 1 cup Mayonnaise (high-quality, such as Hellmann's or Duke's)
- 1/2 cup Sour Cream (full-fat for best texture)
- 1/2 cup Buttermilk (shaken well)
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Dill (chopped)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1 clove Garlic (grated into a paste)
- 1 teaspoon Shallot (minced very finely)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Worcestershire Sauce (for umami depth)
- 1/2 teaspoon Kosher Salt and Black Pepper (or to taste)
The Vegetable Bounty
- 1 bunch Rainbow Carrots (peeled, tops trimmed to 1 inch)
- 1 large English Cucumber (sliced into long spears)
- 2 medium Watermelon Radishes (thinly sliced into rounds)
- 2 cups Sugar Snap Peas (stringed if necessary)
- 2 heads Belgian Endive (leaves separated)
- 1 bunch Blanched Asparagus (woody ends removed)
- 1 pint Cherry Tomatoes (kept on the vine for presentation)
- 2 medium Bell Peppers (sliced into thin strips)
👨🍳 Instructions
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1
Begin by preparing the ranch dressing base: In a medium mixing bowl, whisk together the mayonnaise, sour cream, and buttermilk until the mixture is completely smooth and aerated.
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2
Incorporate the aromatics by folding in the minced chives, dill, parsley, grated garlic, and minced shallot. The fresh herbs provide a vibrant green fleck and essential oils for flavor.
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3
Season the dressing with lemon juice, Worcestershire sauce, kosher salt, and a generous crack of black pepper. Whisk again to combine thoroughly.
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4
Taste the dressing; it should be tangy and herbaceous. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the dried spices (if using) to hydrate.
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5
While the dressing chills, prepare the vegetables. Wash all produce in cold water and pat thoroughly dry with a clean kitchen towel; moisture is the enemy of a crisp crudité.
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6
Peel the rainbow carrots and slice them lengthwise if they are thick. Leave an inch of the green stem for a rustic, farm-to-table aesthetic.
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7
Slice the watermelon radishes into paper-thin rounds using a mandoline if available. Place them in a bowl of ice water for 10 minutes to make them extra crunchy and curly.
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8
Briefly blanch the asparagus: Drop the spears into boiling salted water for 60 seconds, then immediately plunge into an ice bath. This preserves their bright green color and tender-crisp snap.
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9
Cut the English cucumber into uniform spears, roughly 4 inches in length. If the seeds are very watery, gently scrape them out with a spoon before slicing.
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10
Slice the bell peppers into uniform strips and separate the endive leaves, discarding any bruised outer layers.
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11
Select a large wooden board or a slate platter for serving. Place the chilled ranch dressing in a decorative ceramic bowl and position it off-center on the board.
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12
Arrange the vegetables in clusters around the dip, grouping them by color and texture to create a visual gradient. Tuck the vine-ripened tomatoes and endive leaves into the gaps.
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13
Just before serving, garnish the dip with an extra sprinkle of chives and a drizzle of high-quality olive oil if desired. Serve immediately while the vegetables are at their peak crispness.
💡 Chef's Tips
For the best flavor, make the ranch dressing 24 hours in advance; it only gets better with time. Always use 'cold' vegetables—keep them in the crisper drawer until the moment you assemble the platter. If your carrots or radishes seem limp, soak them in ice water for 15 minutes to restore their 'snap.' Don't skip the blanching for tougher vegetables like asparagus or broccoli; it removes the raw 'grassy' edge and improves the color. Use a variety of colors (purple carrots, yellow peppers, red radishes) to make the platter visually irresistible.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Sparkling Rosé to cut through the creaminess of the ranch. Serve alongside warm pita triangles or artisanal sourdough crackers for added substance. Add a small bowl of Maldon sea salt on the side for guests who want to extra-season their veggies. This platter works beautifully as a side to grilled chicken skewers or a light summer quiche. For a spicy kick, add a dash of hot sauce or a pinch of cayenne pepper to a small portion of the ranch dip.