Recipe courtesy of David Rocco

Pinzimonio: Vinaigrette

  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 servings
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1 large fennel bulb, trimmed and cut into 8 pieces

1 red pepper, seeded and cut into thin strips

1 yellow pepper, seeded and cut into thin strips

4 green onions, trimmed

2 artichokes, outer leaves removed, trimmed, quartered, husks removed, rubbed with lemon

4 celery stalks, halved

4 carrots, cut into sticks

2 cups extra-virgin olive oil, best quality possible

Salt and freshly ground black pepper


  1. Arrange the vegetables on a large platter. 
  2. Fill four small bowls with a 1/2-cup each of extra-virgin olive oil, so every person has their own bowl for dipping the raw vegetables. 
  3. Season the extra-virgin olive oil with the salt and freshly ground pepper.
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