Pinzimonio: Raw Vegetables with Olive Oil Dip

What you need

• 2 carrots, peeled
• 3 stalks celery
• 1 fennel bulb, trimmed
• 6 radishes, trimmed
• 120 ml (1/2 cup) extra virgin olive oil
• 1 tsp fine salt
• 1 tsp black pepper, freshly ground
• 1 tbsp red wine vinegar, optional; lemon juice also works

Method

Restated from the original video

1. 1

   Wash all the vegetables. Cut the carrots and celery into sticks about 8 cm (3 in) long.

2. 2

   Cut the fennel bulb into wedges through the core so each wedge holds together. Halve any large radishes.

3. 3

   Put the cut vegetables in a bowl of ice water for 10 min to crisp them, then drain and pat dry.

4. 4

   Divide the oil among four small bowls. Stir a pinch of salt and a good grind of pepper into each, and a few drops of vinegar if using, until the salt dissolves.

5. 5

   Arrange the vegetables on a platter and serve with the bowls. Each person dips a piece into the oil before eating.

Imported from manusmenu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.