Pinzimonio: Vinaigrette
- Total:
- 25 min
- Prep:
- 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.
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