Name: Salad Sticks with Olive Oil And Vinegar Dip
Ingredients: 4 Celery sticks; up to 6; 2 Bulbs fennel; 3 lg Carrots; 6 Runner beans; up to 8; 8 Radishes; 100 ml Extra virgin olive oil; (31/2 floz); 100 ml Balsamic or red or white wine vinegar; (31/2 floz); Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	Sainsbury3, Sainsbury’s	4	servings

INGREDIENTS

4		Celery sticks; up to 6
2		Bulbs fennel
3	lg	Carrots
6		Runner beans; up to 8
8		Radishes
100	ml	Extra virgin olive oil; (31/2 floz)
100	ml	Balsamic or red or white wine vinegar; (31/2 floz)
		Salt and pepper

INSTRUCTIONS

1. Cut the celery, fennel, carrots and beans into neat strips 8-10cm (3-4
inches) long.
2. The radishes may be left whole or quartered lengthways if large.
3. Put the olive oil in a small bowl and season with salt and pepper.
4. Put the vinegar in another small bowl.
5. Put both bowls in the centre of a large plate and surround them with the
vegetables.
6. Serve at room temperature.
Converted by MC_Buster.
NOTES : This simple appetiser can also be served with other salads. Each
person selects pieces of raw vegetable and dips them into the dressing
before eating.
Converted by MM_Buster v2.0l.

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