Crudités Platter

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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  • Servings: 8

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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 this recipe

  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.

Suggested Pairing

The clean, bright flavors of the fresh vegetables and herbs here need a vibrant wine with good acidity and fruit, such as a rosé.

Contributed By Published May 2000

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