Name: Raw Vegetables with Olive Oil Dip
Ingredients: 3 lg Carrots; peeled; 2 Fennel bulbs; 6 Tender sticks celery; 1 Pepper; 12 Radishes; trimmed; 2 lg Tomatoes or 12 cherry tomatoes; 8 Spring onions; 12 sm Cauliflower florets; 1/2 c Extra-virgin olive oil; Salt & freshly ground black pepper; 3 tb Fresh lemon juice (optional); 4 Leaves fresh basil,torn in small pieces; (optional)

Any and every time we indulge in pornography, we deny the precious gospel truth that every man and woman possesses inherent dignity, not to be solicited and sold for sex, but to be valued and treasured as excellent in the eyes of God. People are not inferior objects to be used and abused for selfish, sexual, sensual pleasure; they are equal image bearers of the God who loves and cares for them. We may scoff at how pre-Civil War churchgoers justified slaves in their backyards, but aren't we dangerously like them when we participate in pornography (and promote the sex slavery to which it is inextricably tied) in our own homes?

David Platt

CATEGORY	CUISINE	TAG	YIELD
			6	Servings

INGREDIENTS

3	lg	Carrots; peeled
2		Fennel bulbs
6		Tender sticks celery
1		Pepper
12		Radishes; trimmed
2	lg	Tomatoes or 12 cherry tomatoes
8		Spring onions
12	sm	Cauliflower florets
1/2	c	Extra-virgin olive oil
		Salt & freshly ground black pepper
3	tb	Fresh lemon juice (optional)
4		Leaves fresh basil,torn in small pieces; (optional)

INSTRUCTIONS

DIP
Prepare the vegetables by slicing the carrots, fennel, celery and pepper
into small sticks. Cut the large tomatoes into sections if using. Trim the
roots and dark green leaves from the spring onions. Arrange the vegetables
on a large platter, leaving a space in the centre for the dip. Make the dip
by pouring the olive oil into a small bowl.  Add salt and pepper. Stir in
the lemon  juice and basil, if using.  Place the bowl in the centre of the
vegetable platter.
Posted to MM-Recipes Digest V3 #218
Date: Mon, 12 Aug 96 17:31:05 UT
From: "Cindy Hartlin" <CJHARTLIN@msn.com>
NOTES : Use a combination of any fresh seasonal vegetables for this
colourful antipasto from Rome, where the dip usually consists only
of olive oil and salt.  The vegetables should be raw or lightly
blanched, and the olive oil of the best quality available.

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