Italian Crudités

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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag