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