Name: Italian Crudités
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

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Eva Kolenko

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

Recipe notes