Active Time

　　15 minutes

　　Total Time

　　15 minutes

　　A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.

　　

Ingredients

Makes 8 to 10 servings; dip makes 3/4 cup

　　1 bulb fennel, sliced

　　1 bunch radishes, trimmed

　　1 bunch small young carrots, trimmed and peeled

　　2 Belgian endive heads, trimmed and leaves separated

　　2 small Persian cucumbers, quartered lengthwise

　　4 teaspoons kosher salt

　　

For the remoulade:

1/4 cup plain yogurt

　　1/4 cup mayonnaise

　　1 tablespoons capers, rinsed and chopped

　　1 tablespoon lemon juice

　　2 tablespoons Dijon mustard

　　1 tablespoon chopped flat-leaf parsley

　　Kosher salt and freshly ground pepper, to taste

　　

Step 1

In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day).

　　

Step 2

In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.

　　DO AHEAD:

　　The vegetables can be prepared, covered, and refrigerated up to 1 day ahead of time. The sauce can be made up to 2 days ahead of time.