Italian Crudités

Ingredients

8 young or Thumbelina carrots, scrubbed, halved8 red and/or breakfast radishes, trimmed, thinly sliced8 thin asparagus spears, trimmed1 celery heart, cut lengthwise into 8 wedges¼ head of cauliflower, Romanesco, and/or broccoli, cut into small florets2 baby fennel bulbs, halved lengthwise, cut into ¼-inch-thick strips2 endives, leaves separated2 heads of Little Gem lettuces, leaves separated4 spring onions, trimmed, halved lengthwise½ bunch watercress, tough stems removed2 ounces haricots verts, trimmed1 lemon, cut into quartersFlaky sea salt1 cup olive oil

Method