Raw vegetables with olive oil dip
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Carrots -- peeled |
| 2 | Fennel bulbs | |
| 6 | Tender sticks celery | |
| 1 | Pepper | |
| 12 | Radishes -- trimmed | |
| 2 | larges | Tomatoes or 12 cherry |
| Tomatoes | ||
| 8 | Spring onions | |
| 12 | smalls | Cauliflower florets |
| ½ | cup | Extra-virgin olive oil |
| Salt & freshly ground black | ||
| Pepper | ||
| 3 | tablespoons | Fresh lemon juice |
| (optional) | ||
| 4 | Leaves fresh basil,torn in | |
| small | Pieces -- (optional) | |
Directions
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.
Recipe By :
From: owner-Mm-Recipes@... O