Crudités with Creamy Roquefort Dip

Crudités with Creamy Roquefort Dip
Photo by Scott Phillips


  • 1 bunch celery (about 1-¼ lb.)
  • Kosher salt
  • Creamy Roquefort Dip
  • 1 medium fennel bulb, fronds trimmed
  • 1 lb. small or medium carrots, preferably with green tops
  • 8 radishes, preferably with green tops
  • 1 lb. broccoli
  • + 1 more ingredients
    • 1 medium head radicchio

Combine 4 quarts water and 1/4 cup kosher salt in a large pot and bring to a boil over high heat. Meanwhile, trim most of the stem off the broccoli to separate the florets. Using a small, sharp knife, trim the stem of each floret so it’s 1-1/2 to 2 inches long. Starting at the top of the stem (ju...

View full recipe at Fine Cooking


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