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Crudités with Sauce Roquefort


An assortment of mixed vegetables, including cucumber, baby squash, fennel, scallions, haricots verts, radishes, carrots, grape tomatoes, cremini mushrooms, celery, and bell peppers. The trick to keep in mind here is, don’t let them look like regular old carrot sticks. By the baby carrots with the greens still on; don’t trim the fronts off the radishes, and look for baby varietals of everything. If you can’t find those, use a bit of extra knife work to make the carrots super skinny—just more elegant, and more rustic.

Vinaigrette Ingredients

  • ¼ cup light olive oil

  • 2 tablespoons white wine vinegar

  • 2 tablespoons Dijon mustard

  • ½ teaspoon honey

  • Dash of grated shallot (maybe ¼ small shallot, if that)

  • Salt and pepper

Sauce Roquefort Ingredients

  • 2 ounces Roquefort, crumbled

  • ½ cup mayonnaise

  • ½ cup crème fraîche

  • 1 clove garlic, grated

  • Salt and pepper


  1. Put all the vinaigrette ingredients into a mini food processor, and whirl until emulsified.

  2. Trim the vegetables as desired, and toss with just enough vinaigrette to coat.

  3. Stir all the ingredients for the Roquefort sauce together, and decant into a decorative bowl.

  4. Arrange the vegetables in a mason or jam jar, and serve alongside the Roquefort sauce.

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