Pinzimonio: Vinaigrette

TOTAL TIME: 25 min
Prep: 25 min
Inactive Prep: --
Cook: --
 
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
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      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.

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