Celebrate spring with this Italian dish of raw vegetables dipped in olive oil and sprinkled with salt.
For this dish you take a selection of seasonal veggies, arrange them on a plate and serve with olive oil and salt. For spring veggies use radishes, scallions, cauliflower florets, peeled and quartered carrots, a very thinly sliced fennel bulb, and the first fresh broadbeans you can find. For summer, you can also use carrots, a red or yellow bell pepper cut in strips, separated leaves of belgian endives, very thinly sliced beets, young stalks of swiss chard, green beans blanched for 8 minutes, cherry tomatoes, and halved baby zucchini.
Serve the veggies with very very good fruity olive oil and some salt. Dip in the oil, sprinkle with some salt and enjoy.