2 celery ribs
1 red pepper
2 Belgian endives
Academia Barilla 100% Italian Extra Virgin Olive Oil to taste
Academia Barilla Balsamic Vinegar from Modena to taste
Academia Barilla natural sea salt with blood orange zest or Academia Barilla Olive Salt
Wash and clean vegetables. Cut carrots, celery, cucumber and peppers into sticks. Cut fennel and endive into wedges. Remove roots and leaf tips from radishes (leave a bit of stem to make it easy to pick them up).
Prepare vinaigrette: For each person combine 1 tablespoon balsamic vinegar with a pinch of salt and whisk with a fork. Add 3 or 4 tablespoons oil for each tablespoon of vinegar and whisk.
Pour vinaigrette into small, individual bowls or ramekins, so your guests will be able to dip their fresh vegetables before eating them.