Italian Crudités

EVA KOLENKO

INGREDIENTS

  • 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

RECIPE PREPARATION

  • 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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    SOURCE: Bon Appetit, Rita Sodi and Jody Williams

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