Fresh Vegetable with Three Dips

 

Ingredients

 

Serve 6

 

Dip 1

• 1cup/250 ml mayonnaise

• 1 clove garlic finely chopped

• freshly ground white pepper

Dip 2

• 3/4 cup/180 ml extra-virgin olive oil

• 3 tbsp balsamic vinegar

• salt and freshly ground black pepper to taste

Dip 3

• 1 cup/250 ml plain yogurt

• juice of 1/2 lemon

• 2 scallions/spring onions, sliced

To serve

• 10 oz/300 g cherry tomatoes

• 5 oz/150 g scallions/spring onions

• 7 oz/200 g fennel

• 7 oz/200 g celery

• 8 small carrots

• 8 radishes

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Method:

1. Dip 1: Mix the mayonnaise with the garlic in a small bowl. Season with pepper.

2. Dip 2: Beat the oil and balsamic vinegar in a small bowl. Season with salt and pepper.

3. Dip 3: Mix the yogurt, lemon juice, and scallions in a small bowl. Season with salt and pepper.

4. Cut the cherry tomatoes in half. Trim the scallions. Cut the fennel into wedges. Remove any tough filaments from the celery and cut into long pieces. Scrape the carrots and cut into long sticks.; Rinse and peel the radishes.

5. Arrange the vegetables on a large serving dish. Serve immediately with the dips.