Raw vegetables with olive oil dip
Yield: 6 Servings
Ingredients:
- 3 lg Carrots -- peeled
- 2 Fennel bulbs
- 6 Tender sticks celery
- 1 Pepper
- 12 Radishes -- trimmed
- 2 lg Tomatoes or 12 cherry Tomatoes
- 8 Spring onions
- 12 sm Cauliflower florets DIP:
- 1/2 c Extra-virgin olive oil Salt & freshly ground black Pepper
- 3 tb Fresh lemon juice (optional)
- 4 Leaves fresh basil
Instructions:
torn in sm Pieces -- (optional) 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@idiscover.Net O
