crudité

Crudité is a French term referring to raw vegetables served as hors d'oeuvre, typically arranged on a platter with a dipping sauce. The word crudité denotes rawness, and the presentation emphasizes fresh, crisp vegetables cut into uniform batons or florets for easy dunking. While rooted in French cuisine, crudité has become common in many Western dining contexts, especially at parties, receptions, and buffets.

Typical vegetables include carrots, celery, cucumber, bell peppers, radishes, cherry tomatoes, broccoli, cauliflower, fennel, and asparagus. Seasonal varieties may be used, and vegetables are usually prepared in similar sizes to encourage even dipping. Although most crudité is raw, some preparations lightly blanch certain vegetables to soften texture while preserving color and crunch.

Dipping sauces vary by region and setting. Classic options include vinaigrettes or oil-based herb dressings, aioli or mayonnaise-based dips, and yogurt- or sour cream–based sauces. In formal French service, a simple aioli or a light vinaigrette is common; in Anglophone contexts, creamy or tangy dips are frequently offered. Plating emphasizes color contrast and symmetry, with vegetables arranged in radiating spokes or stacked piles for visual appeal.

Crudité is valued for its simplicity, freshness, and versatility. It is naturally vegetarian and often vegan-friendly, quick to prepare, and suitable for gatherings of various sizes.