Recipe courtesy of David Rocco
Pinzimonio: Vinaigrette
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 large fennel bulb, trimmed and cut into 8 pieces
  • 1 red pepper, seeded and cut into thin strips
  • 1 yellow pepper, seeded and cut into thin strips
  • 4 green onions, trimmed
  • 2 artichokes, outer leaves removed, trimmed, quartered, husks removed, rubbed with lemon
  • 4 celery stalks, halved
  • 4 carrots, cut into sticks
  • 2 cups extra-virgin olive oil, best quality possible
  • Salt and freshly ground black pepper

Directions

Arrange the vegetables on a large platter. 

Fill four small bowls with a 1/2-cup each of extra-virgin olive oil, so every person has their own bowl for dipping the raw vegetables. 

Season the extra-virgin olive oil with the salt and freshly ground pepper.

Categories:

IDEAS YOU'LL LOVE

Pinzimonio

Recipe courtesy of Debi Mazar and Gabriele Corcos

Pinzimonio with Olio Nuovo

Recipe courtesy of Mario Batali

Herb Vinaigrette

Recipe courtesy of Emeril Lagasse

Radish Vinaigrette

Recipe courtesy of The Four Coursemen

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here