Cruditees dips
Instructions
It is a very colourful appetiser made from raw vegetables that everyone can enjoy (even those who have problems of diet).
Its preparation is simple and consists mainly in the accommodation of different vegetables in a large bowl, or a raise, so a little imaginative, playing mostly on the alternation of colors.
Of course the vegetables before being ' made ' for submission must be properly prepared.
The order of preparation, of course, is not rigorous; You can work as you like, giving priority to the one or to the other vegetables.
To accompany the ' cruditees ' prepares the pinzimonio, namely an emulsion made from lemon juice, salt, pepper and oil in abundance, all beaten repeatedly with a fork.
As you wish you can also add a little mustard.
The sauce is poured into a sauce pan and served apart next to each diner will be a pan or Bowl (rustic or elegant, depending on the type of lunch) where he pours a little vinaigrette for vegetables are typically taken from a communal plate.
Ingredients and dosing for 6 persons
- 1 stalk of white celery
- Some clusters of treviso salad
- 1 red pepper great
- 2 large carrots
- 2 bunches of radishes
- 3 artichokes
- 2 salad tomatoes
- 1 avocado
- 1 head of lettuce salad
- Some of fresh onions
- 2 fennel
- 1 cucumber
- 1 lemon (juice)
- Salt
- Pepper
- Olive oil