Italian Crudités


  • 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

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