Crudites Platter

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• Kosher salt and freshly ground pepper
• 1/4 pound thin green beans
• 2 small heads Boston or Bibb lettuce, leaves separated
• 1 large head radicchio, cut lengthwise into thick wedges
• 1 fennel bulbhalved, cored and thinly sliced crosswise
• 1 pint cherry tomatoes
• 2 yellow tomatoes, thinly sliced
• 1/2 cup loosely packed basil leaves
• 1/2 pound Parmesan cheese, cut into shavings

1. Whisk together the olive oil and lemon juice; season with salt and pepper.
2. Bring a medium saucepan of lightly salted water to a boil.
3. Add the green beans and cook until crisp-tender, about 5 minutes.
4. Drain the beans in a colander set in the sink and refresh them under cold water; pat dry.
5. Arrange the lettuce, radicchio, fennel, green beans, tomatoes, basil and Parmesan on a platter and drizzle with some of the vinaigrette.
6. Serve the crudites immediately and pass the remaining vinaigrette separately.

extravirgin olive oil, lemon juice, kosher salt, green beans, bibb lettuce, head radicchio, bulbhalved, tomatoes, yellow tomatoes, basil, parmesan cheese

Taken from www.foodandwine.com/recipes/crudites-platter (may not work)