Crudités Platter

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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 bulb—halved, 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

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