Recipe courtesy of David Rocco
Pinzimonio: Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1069
- Total Fat
- 109
- Saturated Fat
- 15
- Carbohydrates
- 26
- Dietary Fiber
- 10
- Sugar
- 9
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 1018
- Total: 25 min
- Prep: 25 min
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.