Carpaccio.

Normally, it refers to raw, thinly sliced meats that are then “cured” with some kind of acid; usually a lemon juice or a vinegar. Generally speaking, this kind of dish is served in high-end restaurants, often as an appetizer. It’s akin to ceviche (which is made with fish).

I’m not a big meat-eater, so I thought I’d do a vegetarian version of this dish. For me, the appeal of a carpaccio is its beauty. Thin slices, artfully arranged… it’s a gorgeous dish.

I made mine with radishes, which are very much in season right now. To make this even prettier, see if you can find watermelon radishes. They have a beautiful colour and striation all the way through, instead of being solid white in the middle like traditional radishes.

In an ideal world, you would use a mandoline to slice your vegetables. This ensures a consistent thickness (or thinness, depending on how you look at it!), and honestly, is a lot easier than trying to cut paper-thin slices of radishes with a knife!

The dressing on this is a simple oil-and-vinegar. This is a very simple dish, but I love it because nothing distracts from the beautiful fresh radishes and cucumbers. This would make an elegant dish to serve at an afternoon tea party, or as a starter at a fancy vegan dinner.

Radish and Cucumber Carpaccio

Ingredients:

One medium-sized cucumber, about 1-1½” in diameter. You could use a few Japanese cucumbers instead, as they are thinner in diameter.

6 radishes

4 fresh mint leaves

2 tbsp EVOO

1 tbsp white balsamic vinegar

salt and white pepper to taste

Method:

Slice the cucumbers and radishes thinly on the diameter, and arrange prettily on a serving platter. Sprinkle with salt. In a small dish, combine the oil and vinegar, and add a pinch of salt and white pepper. Stir well. Drizzle the dressing evenly all over the salad. Chiffonade the mint leaves and sprinkle on top.

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