BBQ
RECIPES
PIZZAMANIA
1
bunch radishes
1/2
cauliflower
1/2
bunch celery
Dressing
1
bunch shallots
Oil
2
red peppers
Lemon
juice
2
green peppers
2
cucumbers
Salt
and Pepper
This
is a popular and colorful entree in many famous Italian restaurants that
specialize in outdoor eating.
Fresh,
crisp vegetables in season are served in a large bowl with lots of ice cubes
Each
guest is given a small bowl into which oil is poured and guests add lots of
salt and pepper. A little lemon juice can also be added.
Each
guest beats this dressing with a fork until it becomes lightly cloudy; the
vegetables are dipped into the dressing for eating.
This
is a superb, light, first course on a sunny day. Serve it with crusty bread.
Remove
stems from radishes, wash and leave whole;
Cut
celery into 15 cm (6 in.) lengths leaving leaves on stalks.
Trim
ends of shallots, cut into 15cm (6 in.) lengths.
Cut
peppers in half, remove seeds, cut each half in half again.
Cut
cucumbers into 8cm (3 in ) lengths.
Break
cauliflower into large flowerets.
Wash
all vegetables well, drain, serve in large bowl with lots of ice cubes.
DRESSING
Combine
all ingredients in bowl, whisk until mixture turns lightly creamy
and
thickens slightly.
FRUIT
IN ICE
When
the stone fruits are in season.
A
big bowl of peaches, apricots, plums, green and black grapes makes a wonderful
end to a barbecue meal.
Put
them into a big clear bowl (a clear plastic punch bowl is ideal), add lots of
ice cubes so that the fruit is beautifully cold And serve with cheese. |
