Crudités with Aïoli

• 6-8 carrots
• 2 green peppers
• 2 heads chicory
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This can be made with any fresh crisp vegetables. Simply clean and cut them up, the carrots, peppers, chicory, cucumber and celery into sticks about two inches long, the tomatoes into quarters, the fennel into slices.

Put the vegetables, each sort in a group, on a large dish that just holds them all. Cover and chill lightly; serve crisp and fresh with a powerful aïoli, as the first cour