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Raw Vegetables With Olive Oil Dip



Yield: 6 servings
3 lg carrots -- peeled
2 fennel bulbs
6 tender sticks celery
1 pepper
12 radishes -- trimmed
2 lg tomatoes or 12 cherry
1 tomatoes
8 spring onions
12 sm cauliflower florets
1 dip:
1/2 c extra-virgin olive oil
1 salt & freshly ground black
1 pepper
3 tb fresh lemon juice
1 (optional)
4 leaves fresh basil,torn in
1 sm pieces -- (optional)


Prepare the vegetables by slicing the carrots, fennel, celery and pepper into small sticks. Cut the large tomatoes into sections if using. Trim the roots and dark green leaves from the spring onions.
Arrange the vegetables on a large platter, leaving a space in the centre for the dip. Make the dip by pouring the olive oil into a small bowl. Add salt and pepper. Stir in the lemon juice and basil, if using. Place the bowl in the centre of the vegetable platter.













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