Italian-style crudites, called pinzimonio, are light and fun. Guests dip vegetables in olive oil, then sprinkle them with seasoned salt.
- 1 pound carrots in assorted varieties, such as regular, yellow, and Thumbelina, peeled (quarter if large)
- 8 ounces radishes (about 8)
- 1/2 head cauliflower, cut into small florets
- 1/2 head Romanesca cauliflower (pale-green cauliflower) or broccoli, cut into small florets
- 1 fennel bulb, trimmed and cut lengthwise into 1/4-inch-thick strips
- 8 ounces haricots verts, trimmed
- 2 yellow or red bell peppers, cut into strips
- 6 thin scallions
- 2 Belgian endives
- 1/2 lemon
- 1/3 cup flaked sea salt or coarse salt
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1/4 cup extra-virgin olive oil
Arrange all vegetables except endives in serving dishes. Just before serving, halve endives lengthwise. Cut out cores, and discard. Separate leaves, and then squeeze lemon over them. Arrange leaves in dishes next to other vegetables.
Stir together salt and herbs in a small serving bowl, and season with pepper. Serve vegetables with olive oil for dipping and the seasoned salt.