– red, yellow, green peppers
– spring onions
– Belgian endive
– cherry tomatoes
– extra virgin olive oil from an oil mill
– 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.