Pinzimonio (crudité with olive oil dip) – Toscana – Living a Life in Colour

Ingredients

• ½ celery heart, rinse, remove ribs, trim ends
• Radishes, rinse
• 1 fennel bulb, rinse, remove damaged outer leaves, trim top, and slice into quarters lengthwise
• 4 slender carrots , peel, trim ends, and slice into quarters lengthwise
• 4 spring onions , rinse, and trim root and green top
• 1 radicchio , rinse, remove damaged outer leaves and cut in half lengthwise
• 2 sweet peppers , rinse, trim stem, remove white ribs and seeds, and slice into 2 cm strips lengthwise
• 240 ml extra virgin olive oil
• Sea salt
• Black pepper, freshly ground
• Fresh bread, cut into thick slices