Salad Sticks with Olive Oil And Vinegar Dip

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Salad Sticks with Olive Oil And Vinegar Dip Ingredients

4 Celery sticks; up to 6	8 Radishes
2 Bulbs fennel	100 ml Extra virgin olive oil;
3 lg Carrots	100 ml Balsamic or red or white
6 Runner beans; up to 8	Salt and pepper

Instructions for Salad Sticks with Olive Oil And Vinegar Dip

1. Cut the celery, fennel, carrots and beans into neat strips 8-10cm (3-4 inches) long. 2. The radishes may be left whole or quartered lengthways if large. 3. Put the olive oil in a small bowl and season with salt and pepper. 4. Put the vinegar in another small bowl. 5. Put both bowls in the centre of a large plate and surround them with the vegetables. 6. Serve at room temperature. Converted by MC_Buster. NOTES : This simple appetiser can also be served with other salads. Each person selects pieces of raw vegetable and dips them into the dressing before eating. Converted by MM_Buster v2.0l.

Main Ingredient: SaladCuisine: Uncategorized

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