‘Pinzimonio’ Fresh Vegetable Dip

– carrots
– celery
– red, yellow, green peppers
– spring onions
– Belgian endive
– cherry tomatoes
– artichokes
– radishes
– extra virgin olive oil from an oil mill

Preparation :
– wash all the vegetables and cut all except the radishes lengthwise.
– prepare a dressing by whisking the extra virgin olive oil with a little salt, vinegar or lemon juice
– place the vegetable on a serving plate
– pour the dressing into little individual bowls so each person can dip the vegetables of their choice into the dressing.

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