Yield: 8 Servings
Source: Bon Appétit: photo: Eva Kolenko
There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.
8 young or Thumbelina carrots, scrubbed, halved
8 red and/or breakfast radishes, trimmed, thinly sliced
8 thin asparagus spears, trimmed
1 celery heart, cut lengthwise into 8 wedges
¼ head of cauliflower, Romanesco, and/or broccoli, cut into small florets
2 baby fennel bulbs, halved lengthwise, cut into ¼-inch-thick strips
2 endives, leaves separated
2 heads of Little Gem lettuces, leaves separated
4 spring onions, trimmed, halved lengthwise
½ bunch watercress, tough stems removed
2 ounces haricots verts, trimmed
1 lemon, cut into quarters
Flaky sea salt
1 cup olive oil
Arrange carrots, radishes, asparagus, celery, cauliflower, fennel, endive, Little Gem, spring onions, watercress, and haricots verts on a large platter or board. Serve with lemon for squeezing over, salt for sprinkling, and oil for dipping.
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