INGREDIENTS
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8 young or Thumbelina carrots, scrubbed, halved
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8 red and/or breakfast radishes, trimmed, thinly sliced
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8 thin asparagus spears, trimmed
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1 celery heart, cut lengthwise into 8 wedges
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¼ head of cauliflower, Romanesco, and/or broccoli, cut into small florets
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2 baby fennel bulbs, halved lengthwise, cut into ¼-inch-thick strips
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2 endives, leaves separated
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2 heads of Little Gem lettuces, leaves separated
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4 spring onions, trimmed, halved lengthwise
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½ bunch watercress, tough stems removed
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2 ounces haricots verts, trimmed
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1 lemon, cut into quarters
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Flaky sea salt
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1 cup olive oil
RECIPE PREPARATION
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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.
SOURCE: Bon Appetit, Rita Sodi and Jody Williams
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