Italian-style crudites, called pinzimonio, are light and fun. Guests dip vegetables in olive oil, then sprinkle them with seasoned salt.
Pinzimonio
2014-11-11 00:36:09
Italian-style crudites, called pinzimonio, are light and fun. Guests dip vegetables in olive oil, then sprinkle them with seasoned salt.
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Nutrition Facts
Serving Size
3186g
Amount Per Serving
Calories 1238
Calories from Fat 533
% Daily Value *
Total Fat 61g
93%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 40g
Cholesterol 0mg
0%
Sodium 38674mg
1611%
Total Carbohydrates 166g
55%
Dietary Fiber 74g
298%
Sugars 43g
Protein 39g
Vitamin A
2002%
Vitamin C
1939%
Calcium
113%
Iron
106%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 pound carrots in assorted varieties, such as regular, yellow, and Thumbelina, peeled (quarter if large)
- 8 ounces radishes (about 8)
- 1/2 head cauliflower, cut into small florets
- 1/2 head Romanesca cauliflower (pale-green cauliflower) or broccoli, cut into small florets
- 1 fennel bulb, trimmed and cut lengthwise into 1/4-inch-thick strips
- 8 ounces haricots verts, trimmed
- 2 yellow or red bell peppers, cut into strips
- 6 thin scallions
- 2 Belgian endives
- 1/2 lemon
- 1/3 cup flaked sea salt or coarse salt
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1/4 cup extra-virgin olive oil
Instructions
- Arrange all vegetables except endives in serving dishes. Just before serving, halve endives lengthwise. Cut out cores, and discard. Separate leaves, and then squeeze lemon over them. Arrange leaves in dishes next to other vegetables.
- Stir together salt and herbs in a small serving bowl, and season with pepper. Serve vegetables with olive oil for dipping and the seasoned salt.
Martha's Vineyard Sea Salt https://www.mvseasalt.com/