You won’t find any beef in this raw vegetable Carpaccio. Instead, it’s the perfect opportunity to showcase the simplicity and beauty of raw vegetables. An artful assembly of summer squash thinly sliced on a mandolin sets the stage for shaved radish and turnip, spicy arugula, and smashed and diced veggies in a Meyer lemon marinade. Finished with a drizzle of basil oil, a splash of balsamic vinegar, a touch of truffle oil and a flurry of grated Parmesan.
A great excuse to play with your food, layering textures and colors
It doesn’t get any better than cooking for the farmers of Cosmic Apple Gardens that grow our food and in the field at came from. Enough talk already, we have some hungry onlookers so let’s dig in.
CSA SHARE #8
- Cosmic Salad Mix
- Radish
- Turnips
- Romaine Lettuce
- Collard Greens
- Summer Squash
- Tomatoes
- Shell Peas
- Basil
- Head Lettuce
RECIPES COOKED WITH THIS WEEKS SHARE
FROM THE FIELD
Cosmic Apple Garden workshares put in some serious time and effort collecting the peas we all love. We shelled and smashed a good handful of these for a layer in the raw vegetable carpaccio. A perfect no cook summer heat dish.
Summer squash is here along with everyone’s favorite, tomatoes. Cosmic Apple Gardens grows all their food using Organic/Biodynamic agriculture. Not wanting to use junk fertilizer from a bag, Jed found Biodynamics 20+ years ago. He explains this closed farm system and why is makes the food taste so damn good in episode 8 of Just Picked, Cooking Through a CSA.
Raw Vegetable Carpaccio
- Total Time: 25 minutes
- Yield: serves 3-5 1x
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Pin RecipeDescription
You won’t find any beef in this raw vegetable Carpaccio. Instead, it’s the perfect opportunity to showcase the simplicity and beauty of raw vegetables. An artful assembly of summer squash thinly sliced on a mandolin sets the stage for shaved radish and turnip, spicy arugula, and smashed and diced veggies in a Meyer lemon marinade. Finished with a drizzle of basil oil, a splash of balsamic vinegar, a touch of truffle oil and a flurry of grated Parmesan.
Ingredients
- 1/3 cup Vidalia onion, small dice
- 2 carrots, trimmed and small dice
- 1 stalk celery, strings removed if desired, and small dice
- About 20 shelling peas in the pod, shelled
- 2 zucchini, ends trimmed
- 2 yellow squash or ‘Zephyr’ squash, ends trimmed
- 2 Pattypan or ‘Eight Ball’ squash, ends trimmed, quartered
- 3–4 radishes, very thinly sliced on a mandolin
- 3–4 small turnips, very thinly sliced on a mandolin
- 2 handfuls arugula, roughly chopped
- zest of 1 lemon
- Meyer lemon olive oil (we use O Olive Oil brand) for marinating and drizzling
- Balsamic vinegar, for drizzling
- Basil Oil for drizzling
- Truffle oil, just a touch for finishing
- Fleur de sel, Flaky sea salt
- freshly ground black pepper
- Parmesan cheese for grating
Instructions
- Put mirepoix (onions, carrots, and celery) in a small bowl. Drizzle with Meyer lemon olive oil, season with salt and pepper, and stir to combine. Smash peas with the back of a chef’s knife and transfer to another small bowl. Stir in lemon zest, about a teaspoon of Meyer lemon olive oil, and salt and pepper to taste. Set mirepoix and peas aside to marinate.
- Using a mandolin, slice zucchini, yellow, and pattypan squash lengthwise into thin (about 1/8-inch-thick) strips.
- Arrange squash strips on a platter, color coordinating and overlapping them as you like. Drizzle with just a touch of Meyer lemon olive oil and sprinkle a nice even layer of salt over the top. (This will soften the squash slightly.) Arrange radish and turnip slices on top and season with pepper. Scatter arugula over all followed by the mirepoix and pea mixtures (use a spoon or your hands to distribute as desired). Drizzle with balsamic vinegar, and basil oil, and just a touch of truffle oil. Finish with a shave of Parmesan.
- Category: side dish
- Method: raw
Keywords: vegetable carpaccio, raw
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