I have a theory that crudités, now very trendy and on many restaurant menus, were never meant to be as fancy as the word sounds. Sure, a talented chef serves up beautiful (maybe white?) asparagus or radishes with their pristine, pristine greens affixed to antique pottery. But, for this column and really, if you’re just having friends over, a plate of beautiful sweet peppers or ripe tomato wedges with a simple, flavorful sauce is actually a very humble thing to serve. You could say, “I like you, I like vegetables, and I think you’ll like these vegetables, too.”
I’m not putting crudités in a box, they may or may not be fancy, but it’s hard to deny that they’re the perfect summer snack, and the markets are full of veggies you’ll want to eat raw. That said, crudités platters are a solid year-round snack to stash in your back pocket.