Italian Crudités

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Yield: 8 Servings


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.