Recipe - Raw Vegetables With Olive Oil Dip

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 small Cauliflower florets

DIP
One half cup Extravirgin olive oil
Salt & freshly ground black
pepper
3 tablespoon Fresh lemon juice (optional)
4 Leaves fresh basil,torn in
small 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.
Posted to MMRecipes Digest V3 #218

Date: Mon, 12 Aug 96 17:31:05 UT

From: "Cindy Hartlin" CJHARTLIN@msn.com
NOTES : Use a combination of any fresh seasonal vegetables for this
colourful antipasto from Rome, where the dip usually consists only
of olive oil and salt. The vegetables should be raw or lightly
blanched, and the olive oil of the best quality available.