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Serves : 8

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. Plus: More Appetizer Recipes and Tips

How to Make It

Step 1    

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

Step 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.

Step 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.

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