Andrea Guelfo, Ivrea, Torino
This is a beautiful and colourful appetizer.
(Yield: 4 servings)
2 celery stalks
(cut 3 inches long)
1 fennel bulb (quartered)
1 each sweet red and yellow peppers
(cleaned, cut 3 inches long)
2 carrots (peeled, cut ½ inch wide
and approx. 3 inches long)
1 radicchio head (quartered)
8 radishes (quartered)
lettuce
DIP:
½ cup extra-virgin olive oil
1 lemon (juiced)
1 teaspoon red or white wine vinegar
salt and freshly ground pepper
1. Once you have cleaned, sliced awnd chopped all vegetables, place them on a bed of lettuce next to small bowl that will contain dip.
2.In bowl, mix olive oil, lemon juice and vinegar. Season with salt and pepper.
3.Amounts for dip mixture are to your personal taste. Continue tasting until the combination is perfect.