Crudités Platter

• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1/2 cup extra-virgin olive oil
2. 1/4 cup fresh lemon juice
3. Kosher salt and freshly ground pepper
4. 1/4 pound thin green beans
5. 2 small heads Boston or Bibb lettuce, leaves separated
6. 1 large head radicchio, cut lengthwise into thick wedges
7. 1 fennel bulb—halved, cored and thinly sliced crosswise
8. 1 pint cherry tomatoes
9. 2 yellow tomatoes, thinly sliced
10. 1/2 cup loosely packed basil leaves
11. 1/2 pound Parmesan cheese, cut into shavings

1. Whisk together the olive oil and lemon juice; season with salt and pepper.
2. 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.
3. 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.