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