Recipes Crudités Platter 2.5 (2) 2 Reviews 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 By Ina Garten Ina Garten Instagram Ina Garten is the host of Barefoot Contessa on the Food Network and the author of 13 cookbooks. The popular TV show was inspired by Garten's specialty food store in the Hamptons, and she's become an influencer and expert on cooking and entertaining after 10 seasons on air. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients 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 Directions 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. 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. Rate it Print