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.