Americans tend to think of crudités as fresh vegetables served in a basket with a dip. But they can also be served neatly arranged on a platter and drizzled with vinaigrette, as I present them here.
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1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground pepper
1/4 pound thin green beans
2 small heads Boston or Bibb lettuce, leaves separated
1 large head radicchio, cut lengthwise into thick wedges
1 fennel bulb—halved, cored and thinly sliced crosswise
1 pint cherry tomatoes
2 yellow tomatoes, thinly sliced
1/2 cup loosely packed basil leaves
1/2 pound Parmesan cheese, cut into shavings
How to Make It
Whisk together the olive oil and lemon juice; season with salt and pepper.
Bring a medium saucepan of lightly salted water to a boil. Add the green beans and cook until crisp-tender, about 5 minutes. Drain the beans in a colander set in the sink and refresh them under cold water; pat dry.
Arrange the lettuce, radicchio, fennel, green beans, tomatoes, basil and Parmesan on a platter and drizzle with some of the vinaigrette. Serve the crudités immediately and pass the remaining vinaigrette separately.
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