Recipe - Salad Sevillana

4 Celery sticks; up to 6
2 Bulbs fennel
3 lg Carrots
6 Runner beans; up to 8
8 Radishes
100 ml Extra virgin olive oil;
(3One half floz)
100 ml Balsamic or red or white
wine vinegar; (3One half floz)
Salt and pepper

1. Cut the celery, fennel, carrots and beans into neat strips 810cm (34
inches) long.

2. The radishes may be left whole or quartered lengthways if large.

3. Put the olive oil in a small bowl and season with salt and pepper.

4. Put the vinegar in another small bowl.

5. Put both bowls in the centre of a large plate and surround them with the
vegetables.

6. Serve at room temperature.

Converted by MC_Buster.

NOTES : This simple appetiser can also be served with other salads. Each
person selects pieces of raw vegetable and dips them into the dressing
before eating.

Converted by MM_Buster v2.0l.