Platter Of Raw Vegetables In Olive Oil Dip



Platter Of Raw Vegetables In Olive Oil Dip

Ingredients :

4-6

12

2

1

12

6

100 ml

100 ml

very young, fresh globe artichokes

fresh small carrots, preferably with their leaves

small, tender fennel bulbs

celery heart

radishes

scallions or spring onions

extra virgin olive oil

lemon juice

salt to taste

freshly ground black pepper

lemon wedges

juice of 1 lemon

good quality wine vinegar

Method :

  1. Only the freshest, most ender artichokes are suitable.

  2. Have one or two large, juicy lemon wedges ready to rub over all the cut surfaces as you work to prevent discoloration.

  3. Remove the tough outer leaves.

  4. Cut off the upper section of the remaining leaves, leaving the fleshly, edible base of each leaf attached to the stem.

  5. Doing this will expose a central 'cone' of leaves: slice about 1 inch or 2.5 cm off the top of this and part the leaves to gain access to the 'choke', the spiny filaments which must be carefully trimmed away, leaving the fleshy, dish-shaped heart intact.

  6. Use a small, sharp knife to scrape away the skin form the stalk.

  7. As each artichoke is finished, drop it into a bowl of cold water acidulated with the juice of a lemon.

  8. Set aside for 15 minutes.

  9. If the carrots are very young and tender, scrub well and leave whole with a little stalk attached.

  10. If larger, peel and cut lengthwise into quarters.

  11. Discard the outermost layer of the fennel, cut the bulbs form top to bottom, dividing them into quarters, and rinse well.

  12. Cut the celery heart lengthwise in half of quarters, wash and drain.

  13. Trim and wash the radishes, leaving any fresh, unwilled leaves attached.

  14. Trim the scallions, leaving only a short length or green leaf attached.

  15. Unless they are very fresh and firm, remove the outermost layer of the bulb.

  16. Drain the artichokes thoroughly and pat dry with paper towels.

  17. Arrange all the vegetables on a large serving platter.

  18. Place the platter in the middle of the table and give each person a plate and small bowl.

  19. Place containers of oil, vinegar, freshly squeezed lemon juice, salt and pepper on the table and let each diner prepare their own bowl of dressing to dip the vegetables into.

  20. Serve with plenty of fresh salad.

Serves 6

Preparation        : 20 minutes + 15 minutes standing

Cooking             : none

Recipe grading    : easy

Suggested wine  : a dry, sparkling white (Spumante di Vernaccia Di San Gimignano)


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