Prep: 1. Remove stem ends and separate leaves from endive and radicchio . 2. Discard base and green tops of fennel. Slice lengthwise. 3. Trim root ends of scallions. 4. Cut radishes in half lengthwise. Make: 1. Arrange prepared vegetables on plate. 2. Pour olive oil into shallow bowl and season with salt and pepper.
"Pinzimonio is an Italian crudité. It is both utterly simple and thoroughly sophisticated. Commonly eaten at the start of the meal, pinzimonio celebrates the arrival of the season's first pressing of olive oil. It is traditional to include every single vegetable in season. Feel free to use whatever vegetables you love" - Jody Williams