skish
IT

Raw vegetable pinzimonio with oil and lemon

Crunchy vegetables dipped in a simple emulsion.

  • 10 min
  • 1 serving
  • Vegan
  • Italian cuisine
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Raw vegetable pinzimonio with oil and lemon

Per serving

Calories
160 kcal
Protein
2.6 g
Carbohydrates
16.5 g
Fat
10.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Fennel100 g
  • Celery60 g
  • Carrots60 g
  • Radishes50 g
  • Extra virgin olive oil10 g
  • Lemon juiceto taste
  • Saltto taste
  • Black pepperto taste

Contains: celery

In season: October – April

Method

  1. Wash all the vegetables: trim the base and tough leaves of the fennel and cut it into wedges; string the celery and peel the carrots, then cut them into sticks; trim the radishes and halve them.
  2. In a small bowl whisk the extra virgin olive oil, lemon juice, salt and black pepper with a fork until emulsified.
  3. Stand the vegetables in a glass or arrange them on a plate and dip them into the dressing.

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