Vegetable dip
Pinzimonio di verdure
Crunchy raw vegetables with lemon emulsion
Crispy raw vegetables served with an emulsion of extra virgin olive oil and lemon.
Vegetable dip is a fresh and light appetizer, perfect for an aperitif, a buffet, or the start of a meal. This preparation highlights the quality of the raw vegetables through the contrast between the crunchiness of the celery and carrots, the juicy texture of the bell peppers, the delicate aroma of fennel, and the slightly bitter note of radicchio. The emulsion of extra virgin olive oil and lemon adds smoothness and acidity, while salt and pepper define the flavor without overpowering the ingredients. The even cut makes the bites easy to pick up and dip, as well as creating a neat and colorful presentation. To maintain their texture and brightness, the vegetables must be well washed, carefully dried, and seasoned only just before serving.
Instructions
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Prepare celery and carrots
10 minSelect the inner ribs of the celery, remove any stringy or damaged parts, then wash and dry them. Peel the carrots, trim them, and cut them first into even slices, then into uniform sticks. Keep them similar in size to ensure easy-to-grip bites and consistent chewing.
Slice the fennel
6 minRemove the base, beards, and tougher outer leaves of the fennel. Divide the bulb into quarters, remove any hard core, and cut into thin slices or sticks. Wash them quickly, drain, and dry them thoroughly: the surface should be dry and crisp.
Cut bell peppers and radicchio
8 minDivide the bell peppers, remove the seeds and white fibers, and cut them into even strips. Discard the damaged radicchio leaves, divide them into segments or strips, and wash them separately. Dry all the vegetables before assembling the tray, so the emulsion doesn't get diluted.
Compose and serve
6 minFinish the cuts, arrange the vegetables on a tray, alternating colors and shapes, and prepare the emulsion separately with extra virgin olive oil, lemon juice, coarse salt, and pepper. Whisk until smooth and serve in small bowls for serving.pan sauceSeason or add any herbs only when serving.
Chef's Tips
Dry the vegetables thoroughly after washing and prepare the emulsion only just before serving: this way the surface remains crunchy and the dressing retains its consistency.
Ingredients
- 2 celery stalks
- 2 carrots
- 1 fennel
- 1/2 bell pepper yellow
- 1/2 bell pepper red
- 1 small Treviso radicchio
- Extra virgin olive oil as needed
- Lemon juice as needed
- Coarse salt as needed
- Black pepper as needed
⚠️ Automatic ingredient-based detection. Always check product labels.
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