Vegetable Sticks with Dips

(*) what the market just offers: Chervil, parsley, chives, basil A classic – but always repeated a pretty thing: peppers, carrots, celery stalks in all colors, chicory and radicchio leaves with various dips for dipping. In Italy, they just love olive oil seasoned with a little bit of salt to go with it.

If everyone has their own little dessert bowl for this, they can spice up their oil portion even more, with pepper, as well as a few drops of vinegar.

But other sauces for dipping are also quickly prepared:

Mustard dip: Stir mustard and vinegar with salt and pepper, add the garlic through the press, add the olive oil and beat the whole thing heartily with a fork. Stir the now still quite hot sauce with sour whipped cream until smooth. Mix in chive rolls if desired.

Herb dip: Separate the yolks and mash them together with herbs, mustard, vinegar and oil with a fork, stir in the sour cream.

Season with salt, pepper and Worcestershire sauce. Finally, fold in finely diced egg whites, cornichons and capers.

Tip for die-hard non-vegetarians: wrap the individual vegetable stalks with wafer-thin slices of raw or cooked ham (as if they were grissini). Mix the vegetable strips according to color and place them in glasses or pretty cooking pots – the ham-wrapped ones rather on a plate.

Our tip: Use

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