Recipe courtesy of David Rocco

Pinzimonio: Vinaigrette

Name: Pinzimonio: Vinaigrette
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 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

Getting reviews...

Level: Easy
Total: 25 min

Prep: 25 min

Yield: 4 servings

Save Recipe

Ingredients

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

Directions

Arrange the vegetables on a large platter.
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.
Season the extra-virgin olive oil with the salt and freshly ground pepper.