Trim the tops of the radishes, leaving about 1 inch of the green tops. (If the leaves are especially nice, leave a few intact for garnish.) Quarter each radish lengthwise.
Store the vegetables:
Refrigerate the vegetables in separate sealed containers or zip-top bags. When ready to serve, arrange the vegetables on a large platter or in a shallow basket. Mist the crudités lightly with water to keep them looking fresh. Serve with the dip on the side.
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