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Add a photoRaciónes: 6
Ingredientes
- 3 lrg Carrots, peeled
- 2 x Fennel bulbs
- 6 x Tender sticks celery
- 1 x Pepper
- 12 x Radishes, trimmed
- 2 lrg Tomatoes or possibly 12 cherry tomatoes
- 8 x Spring onions
- 12 sm Cauliflower florets
- 1/2 c. Extra-virgin extra virgin olive oil
- Â Â Salt & freshly grnd black pepper
- 3 Tbsp. Fresh lemon juice (optional)
- 4 x Leaves fresh basil,torn in small pcs, (optional)
Direcciones
- Prepare the vegetables by slicing the carrots, fennel, celery and pepper into small sticks. Cut the large tomatoes into sections if using. Trim the roots and dark green leaves from the spring onions. Arrange the vegetables on a large platter, leaving a space in the centre for the dip. Make the dip by pouring the extra virgin olive oil into a small bowl. Add in salt and pepper. Stir in the lemon juice and basil, if using. Place the bowl in the centre of the vegetable platter.
- NOTES : Use a combination of any fresh seasonal vegetables for this colourful antipasto from Rome, where the dip usually consists only of extra virgin olive oil and salt. The vegetables should be raw or possibly lightly blanched, and the extra virgin olive oil of the best quality available.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 6 servings | |
| Calories 266 | |
| Calories from Fat 164 | 62% |
| Total Fat 18.61g | 23% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 151mg | 6% |
| Potassium 1267mg | 36% |
| Total Carbs 23.69g | 6% |
| Dietary Fiber 9.7g | 32% |
| Sugars 9.36g | 6% |
| Protein 6.26g | 10% |
