Title: Raw vegetables with olive oil dip
 Categories: Appetizers, Dips, Salads
      Yield: 6 Servings
 
      3 lg Carrots -- peeled
      2    Fennel bulbs
      6    Tender sticks celery
      1    Pepper
     12    Radishes -- trimmed
      2 lg Tomatoes or 12 cherry
           Tomatoes
      8    Spring onions
     12 sm Cauliflower florets
           DIP:
    1/2 c  Extra-virgin olive oil
           Salt & freshly ground black
           Pepper
      3 tb Fresh lemon juice
           (optional)
      4    Leaves fresh basil,torn in
        sm Pieces -- (optional)
 
  Prepare the vegetables by slicing the carrots, fennel, celery and
  pepper into small sticks. Cut the large tomatoes into sections if
  using. Trim the roots and dark green leaves from the spring onions.
  Arrange the vegetables on a large platter, leaving a space in the
  centre for the dip. Make the dip by pouring the olive oil into a
  small bowl. Add salt and pepper. Stir in the lemon  juice and basil,
  if using. Place the bowl in the centre of the vegetable platter.