Vegetable dip

For each additional person: 2 small carrots, celery, 1 1/2 peeled cucumber, 1/2 yellow pepper, 1/2 red bell pepper, 1 tomato, 1/2 fennel, radishes, 4 3 or 4 salad leaves radicchio (red chicory), oil, salt

Dip is one of the most classic ways to serve raw vegetables cut into sticks, strips or small pieces.

Prepare carrots not too large (scraped with steel wool more than peeled), cut into sticks, celery ribs stripped of internal wires, strips of peeled cucumber, slices of pepperoni, red tomato wedges, sliced fennel, radishes but firm Interior, radicchio leaves (those long with the costa blanca and the red leaf).
For each diner prepare a bowl with oil and salt and possibly other bowls with different sauces.
Everyone is dipping your own vegetables in desired bowl before eating them.