Eva Kolenko
There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.
Recipe information
Yield
8 Servings
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
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.
Nutrition Per Serving
Calories (kcal) 290 Fat (g) 27 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 14 Dietary Fiber (g) 5 Total Sugars (g) 7 Protein (g) 3 Sodium (mg) 70