Salad sticks with olive oil and vinegar dip

4 servings

Ingredients

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

Directions

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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