Components
- one carrot
- One cucumber from Japan
- One yellow bell pepper
- 1 bulb of fennel (funcho)
- Four tiny radishes
Setup mode
- Rinse and dry the carrot, cucumber, yellow pepper, and radishes. Trim the base of the fennel bulb, detach the stalks, and wash them under running water.
- Peel the ends and slice the carrot in half crosswise. Cut each half into slices, then cut the slices into strips. Remove the ends and cut the cucumber lengthwise in half. Use a teaspoon to scoop out and discard the cucumber seeds. Cut each half again crosswise and slice into thick strips.
- Slice the pepper lengthwise down the middle. Remove and discard the tips, seeds, and white interior. Cut each half into strips approximately 1 cm wide. Slice the thicker fennel stems lengthwise into 4 strips and the thinner ones into 3 strips. Retain the outer layer and some of the batter. Cut each piece into sections.
- Arrange the sliced vegetables in a large cross and serve alongside seasoned yogurt cheese.
Suggestion for Planning
To make the crudités ahead of time, chop all the vegetables and place each type into a large lidded bowl. Fill with water and add ice cubes, then cover and refrigerate. When ready to serve, simply drain the water thoroughly—the crudités will stay fresh and crunchy.
