Garlic vinaigrette
Instructions
Wash the vegetables, clean, cut into 4 slices fennel, artichokes in half, into chunks, celery all vegetables in a large bowl, fill it with cold water and treated with acid with lemon juice to prevent the vegetables you blacken.
Prepare a sauce by mixing the garlic cloves with 4 tablespoons oil, lemon juice and salt.
Work until the garlic is completely flabby.
Serve the sauce into individual bowls and vegetables arranged on a serving dish.
Ingredients and dosing for 4 persons
- 4 fresh onions
- 4 carrots
- 1 faggot
- 2 artichokes
- 4 stalks of celery
- 4 cloves of garlic
- Salt
- Lemon juice
- 4 tablespoons of olive oil extra virgin