Recipe for Salad Sticks with Olive Oil and Vinegar Dip 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 x Celery sticks, up to 6
2 x Bulbs fennel
3 lrg Carrots
6 x Runner beans, up to 8
8 x Radishes
100 ml Extra virgin olive oil, (31/2 floz)
100 ml Balsamic or red or white wine vinegar, (31/2 floz)
Instructions:
Instructions: 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.

NOTES : This simple appetiser can also be served with other salads. Each person selects pieces of raw vegetable and dips them into the dressing before eating.

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