Title: Raw Vegetables with Olive Oil Dip
Categories: Appetizer Dip Salad
Yield: 6 Servings

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
		DIP:
1/2	c	Extra-virgin olive oil
		Salt & freshly ground black
		Pepper
3	tb	Fresh lemon juice
		(optional)
4		Leaves fresh basil,torn in
	sm	Pieces -- (optional)

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.

Recipe By :

From: "Cindy Hartlin"

previous

next