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
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.
Not ina's best. I don't get why it's a platter, I just threw it all in a bowl and called it a salad.