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Рецепт Raw Vegetables With Olive Oil Dip
by Global Cookbook

Raw Vegetables With Olive Oil Dip
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Ингредиенты

  • 3 lrg Carrots, peeled
  • 2 x Fennel bulbs
  • 6 x Tender sticks celery
  • 1 x Pepper
  • 12 x Radishes, trimmed
  • 2 lrg Tomatoes or possibly 12 cherry tomatoes
  • 8 x Spring onions
  • 12 sm Cauliflower florets
  • 1/2 c. Extra-virgin extra virgin olive oil
  •     Salt & freshly grnd black pepper
  • 3 Tbsp. Fresh lemon juice (optional)
  • 4 x Leaves fresh basil,torn in small pcs, (optional)

Инструкции

  1. 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 extra virgin olive oil into a small bowl. Add in salt and pepper. Stir in the lemon juice and basil, if using. Place the bowl in the centre of the vegetable platter.
  2. NOTES : Use a combination of any fresh seasonal vegetables for this colourful antipasto from Rome, where the dip usually consists only of extra virgin olive oil and salt. The vegetables should be raw or possibly lightly blanched, and the extra virgin olive oil of the best quality available.