Vegetables with Olivada (Giada De Laurentiis) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Ingredients:
1 can medium, pitted, black olives, drained |
1 teaspoon lemon zest |
2 tablespoons fresh lemon juice |
3 tablespoons extra-virgin olive oil |
1/4 cup chopped fresh flat-leaf parsley |
1 small clove garlic, coarsely chopped |
salt and freshly ground black pepper |
3 carrots, peeled and cut into 2 by 1/2-inch sticks |
1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks |
1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces |
1 cup cherry tomatoes |
Directions:
1. Place all ingredients, except the salt and pepper in the bowl of a food processor. Blend until the mixture is chunky, scraping down the inside of the bowl, if necessary. Season with salt and pepper, to taste.
2. Transfer the olivada to a small dipping bowl and place on a serving platter. Arrange the carrots, cucumber, fennel, and cherry tomatoes around the olivada. Serve.
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