Crudité Plate
Ingredients
- 1 red bell pepper
- 1/4 cup (1 oz./30 g) toasted pine nuts
- 1/4 cup (2 fl. oz./60 ml) fresh lemon juice, plus more if needed
- 8 garlic cloves
- Kosher salt
- 1/2 cup (4 fl. oz./125 ml) vegetable oil
- Crushed ice for serving
- 3 medium carrots, peeled and shaved into 1/4-inch (6-mm) planks on a mandoline
- 2 small golden beets, peeled and shaved into 1/4-inch (6-mm) rounds on a mandoline
- 4 French radishes, shaved 1/4 inch (6 mm) thick lengthwise on a mandoline
- 1 head Belgian endive, trimmed and leaves separated
- Flaky finishing salt, preferably Maldon or Jacobsen, for sprinkling
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