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Recipe courtesy of David Rocco

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Total:: 25 min
Prep:: 25 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

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