| 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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