The key to this unique crudité is the presentation and the crispness of the veggies, which makes the silver bowl and crushed ice as important as the ingredients.  You’ll want to first assemble the dip so that the seasoning will blend together for a more flavorful dip.  We rarely use onion and garlic powder, but for a ranch dip, they’re an exception to our general rule of using fresh ingredients.  In a skillet, sauté the finely diced shallot in olive oil until translucent and soft, but not browned, about 3 minutes.  Remove from heat.

In a bowl, mix together the hives, onion and garlic powder, chives, shallots and Bulgarian yogurt.  Add the fleur du sel according to your salt preference, and crush white pepper to taste.  Refrigerate for at least one hour.

Up to an hour before you plan to serve the crudité, assemble the veggies.  The first step will be to blanch some of the veggies as they will enhance the flavor before being chilled.  In a pot of salted boiling water, blanch the carrots for about 3 minutes, remove and immediately place on ice.  Next, blanch the French beans for about 3 minutes, remove and immediately place on ice. Last, blanch the asparagus for about 2 minutes, and ice with the other veggies.

With a mandolin or if your knife skills are next level, thinly slice the breakfast radish.  With a sharp knife, thinly slice the fennel.  Half the yellow baby zucchini and any larger baby carrots, but make sure to retain the tops.  Separate the endive into individual whole leaves.

About 10 minutes before you plan to serve the crudité, place the crushed ice in the silver serving bowl, and in the center, place a small bowl with the ranch dip. Artfully arrange the vegetables around the dip so that they are in the ice.  Add a separate bowl for the potato chips.  We know this isn’t crudité, but it’s too darned good with the dip. Garnish all with extra snipped chives and enjoy.