Pinzimonio is one of the easiest, simplest and most versatile Italian antipasti. It's light, healthy, delicious and absolutely perfect to celebrate local, seasonal, fresh produce.
3Tablespoonsextra virgin olive oil
½ teaspoonbalsamic vinegar or lemon juice (optional)
¼teaspoonfine salt, plus more to taste
⅛teaspoonfreshly ground black pepper, or to taste
Crudités (use more veggies if you like!)
1fennel bulb, sliced
4small carrots, cut into sticks or sliced lengthwise
1small cucumber, sliced lengthwise
4radishes, cut into halves
1endive or romain salad, use the whole leaves
Place the ingredients for pinzimonio in a small serving bowl and whisk until well combined. You can also place them into a glass jar with lid and shake until they are emulsified. Taste and adjust the seasoning to your taste.
Pour the pinzimonio into small serving bowls, one per guest if you wish.
Trim the veggies, remove filaments, cut each vegetable into slices or sticks, and separate salad leaves. Wash them well under cold runny water and pat them dry with a kitchen towel.
Arrange all the veggies on a serving platter or on a wooden board and serve them along with the pinzimonio.