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

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