Vegetable Dip - cooking recipe

Ingredients

1 fennel bulb
2 carrots, cut into lengthwise strips or 6 baby carrots
1 to 2 raw baby globe artichokes
1 head radicchio
1 Belgian endive or curly endive
1/2 c. extra virgin olive oil
pinch of each: salt and freshly ground pepper
1 celery heart

Preparation

Scrape and trim the vegetables as necessary and wash them well. Separate the radicchio and endive into leaves.