Spring Crudités with Creamy Coriander Dressing

An Evening with Matisse

Dinner Party Guide

All Matisse Recipes

The raw vegetable crudité platter is often the most snubbed guest at a party, but it doesn’t have to be this way! Pair it with a spring creamy coriander (ranch) dressing and your guests may just eat the whole platter. And as usual, use the best produce you can. We recommend your local farmers market :)

One tip: The dressing can be made ahead and will last about 5 days in the refrigerator. If you’re adding avocado, blend it into the dressing the same day as it’s being served so it doesn’t oxidize. Make it in the afternoon and cover directly with plastic wrap to prevent oxidation.

Spring Crudités with Creamy Coriander Dressing
makes 1 pint

Ingredients

• 12.5 grams shallot

• 2 grams garlic

• 5 grams salt

• 5 grams sugar

• 3 grams toasted coriander

• 2 grams toasted cumin

• ½ each egg yolk

• 3 each anchovy fillets

• 100 grams buttermilk

• 1 gram onion powder

• 1 gram garlic powder

• 18 grams red wine vinegar

• 125 grams canola oil

• 250 grams crème fraîche

• 15 grams chives

• 15 grams dill

• a few twists of cracked black pepper

• 1 avocado, if desired

• a pinch of msg, if desired

Equipment

• small mixing bowl

• blender, immersion blender, or food processor

Preparation

1. Marinate the garlic and shallots with sugar, salt, and red wine vinegar for 20 minutes.

2. Toast the cumin and coriander.

3. In a blender, combine the garlic/shallot mix, coriander, cumin, egg yolk, anchovy, buttermilk, onion powder, garlic powder, and red wine vinegar. Blend until smooth.

4. Slowly emulsify the oil into the buttermilk. It should be thick.

5. Scrape the dressing into a bowl. Whisk in the crème fraîche, dill, chives, and black pepper. Adjust the seasoning with salt, acid, and a pinch of msg to taste.

6. If desired- right before serving, blend avocado into the buttermilk dressing for a spring green dip. Re-season with salt, lemon juice, and black pepper. *If you don't think you'll use all of the dressing that day, only blend avocado into about half of the dressing so it doesn't all oxidize. You can also whisk in a little bit more base dressing after the avocado has been blended for more texture.

7. Serve with crudité vegetables such as carrots, baby gem lettuce, radish, cherry tomatoes, cucumber, sugar snap peas, haricot vert, blanched asparagus, etc.

Questions about the recipes? Email britt@parisdiningclub.com