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.
- 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
- 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