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| 4 | Celery sticks; up to 6 |
| 2 | Bulbs fennel |
| 3 gross | carrots |
| 6 | Runner beans; up to 8 |
| 8 | Radishes |
| 100 Milliliter | Extra virgin olive oil; (31/2 floz) |
| 100 Milliliter | Balsamic or red or white wine vinegar; (31/2 floz) |
| | salt |
| | pepper |
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1. Cut the celery, fennel, carrots and beans into neat strips 8-10cm (3-4 inches) long.
2. The radishes may be left whole or quartered lengthways if large.
3. Put the olive oil in a small bowl and season with salt and pepper.
4. Put the vinegar in another small bowl.
5. Put both bowls in the centre of a large plate and surround them with the vegetables.
6. Serve at room temperature.
person selects pieces of raw vegetable and dips them into the dressing before eating.
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